New England-Style Fish Chowder Recipe

Instructions

1. Step 1

   Cut the salt pork or bacon into about 1/4-inch cubes. This may be easier if you let it sit in the freezer for a few minutes before dicing it.

2. Step 2

   Add the pork or bacon to a heavy-bottomed saucepot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3 to 4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.

3. Step 3

   Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.

4. Step 4

   Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux . Cook the roux for another 3 to 4 minutes, but like the onions, don't let it brown.

5. Step 5

   Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.

6. Step 6

   Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife. You should see an occasional slow, gentle steam bubble but not the rapid bubbling of a full boil.

7. Step 7

   While you're waiting for the potatoes to cook, heat the half-and-half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won't cool down the chowder.

8. Step 8

   Add the hot half and half and bring the chowder back to a simmer for just a moment.

9. Step 9

   Reduce heat to lowest setting and carefully stir in the fish. Heat very gently for about 5 minutes or until the fish is fully cooked. Don't let it boil.

10. Step 10

    Season to taste with kosher salt and white pepper , stir in the parsley and serve right away.