New England Fish Chowder

SERVES Serves 6 to 8

TIME 1 hour

WHY THIS RECIPE WORKS

Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with salt pork, onions, and herbs, which created a quick fish stock. To this stock we introduced milk, as opposed to other rich dairy additives like half-and-half and heavy cream, to keep the chowder light and fresh-tasting. Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with salt pork, onions, and herbs, which created a quick fish stock. To this stock we introduced milk, as opposed to other rich dairy additives like half-and-half and heavy cream, to keep the chowder light and fresh-tasting.

INGREDIENTS

2 tablespoons unsalted butter

2 onions, cut into ½-inch dice

4 ounces Salt pork, rind removed, rinsed, and cut into 2 pieces

1 ½ teaspoons minced fresh thyme

Salt and pepper

1 bay leaf

5 cups water

2 pounds skinless cod fillets, sliced crosswise into 6 equal pieces

1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch dice

2 cups whole milk

1 tablespoon cornstarch

note: BEFORE YOU BEGIN

Haddock, or other flaky white fish, may be substituted for cod. Garnish the chowder with minced fresh chives, crisp bacon bits, or oyster crackers.

INSTRUCTIONS

Melt butter in Dutch oven over medium heat. Add onions, salt pork, thyme, ¾ teaspoon salt, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer. Remove pot from heat, gently place cod fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer cod to bowl. Melt butter in Dutch oven over medium heat. Add onions, salt pork, thyme, ¾ teaspoon salt, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer. Remove pot from heat, gently place cod fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer cod to bowl.

Directions at cooksillustrated.com

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