“Worries go down better with soup”~Proverb

Best fish chowder recipe ever... or, as some Cape Codder's would say... best fish chowdah recipe evah.

2 - 3 lbs fresh cod (the more the merrier)
2 sweet onions, finely chopped
1 pkg celery, finely chopped
6 Yukon gold potatoes, cubed
6 slices good bacon
1 box chicken stock
fresh or dried chopped thyme (to taste)
3 bay leaves (remove before serving)
fresh parsley
dash of white vinegar (optional)
1 small carton light cream
salt & pepper

Throw it all together...

Dice bacon and fry in a heavy soup pot. Remove bacon bits from pan (you'll use these later for a garnish) and drain fat, reserving three tablespoons. To that, add the chopped onions and celery and cook until soft (five minutes or so).

Add the potatoes and cover with the stock. Bring to a boil and lower heat to a simmer. Add the salt, pepper, bay leaves and thyme (you'll want to check the seasonings periodically until done and reseason as necessary).

Simmer slowly for twenty minutes or until the potatoes are soft. Add the fish (whole...it will break up on its own) and simmer for about half an hour. I also like to add a decent splash of white vinegar (to add brightness to the chowder. Totally optional).

Add in the cream and season again. Don't bring up to a boil once you've added the cream! Serve immediately with hot, crusty buttered bread and garnish with the reserved bacon bits and fresh parsley. It's sooo good.

"Chowder breathes reassurance. It steams consolation."
~Clementine Paddleford