INGREDIENTS
- 3 pounds skinless white fish (haddock, cod etc.)
- 1 package salt pork, cut into ¼ inch pieces
- 2 tablespoons of butter
- 1 large onion, finely chopped
- 2 bay leaves
- 1 tablespoon fresh thyme
- 2 pounds of potatoes, peeled and cubed
- 5 cups of fish stock
- 2 cups of heavy cream
- Salt and pepper to taste
INSTRUCTIONS
In a large pot cook salt pork until it turns crisp, remove from pot (save salt pork crisps to top soup when serving) Add butter, onion, bay leaves and thyme. Cook for 8 minutes or until the onions are soft.
Add the potatoes and fish stock. Bring to boil, cover, lower the heat and simmer 20 minutes or until the potatoes are tender. Reduce heat to low add salt and pepper. I use 2 tsp of salt and 1 tsp of pepper.
Add the fish fillet and cook over low heat for 5 minutes (avoid stirring), turn the heat off under the pot and allow chowder to sit for 10 minutes (the fish will finish cooking during this time).
Gently stir in the cream.
Recipe by Debbie
Peg's Favorite Recipes 
INGREDIENTS
INSTRUCTIONS
In a large pot cook salt pork until it turns crisp, remove from pot (save salt pork crisps to top soup when serving) Add butter, onion, bay leaves and thyme. Cook for 8 minutes or until the onions are soft.
Add the potatoes and fish stock. Bring to boil, cover, lower the heat and simmer 20 minutes or until the potatoes are tender. Reduce heat to low add salt and pepper. I use 2 tsp of salt and 1 tsp of pepper.
Add the fish fillet and cook over low heat for 5 minutes (avoid stirring), turn the heat off under the pot and allow chowder to sit for 10 minutes (the fish will finish cooking during this time).
Gently stir in the cream.
Recipe by Debbie
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