New England fish chowder
3 slice(s), thick cut
1 large, chopped
2 medium, diced
fat free vegetable broth
1 cup(s), or fish broth, or bottled clam juice
uncooked Yukon gold potato(es)
3 cup(s), 3 potatoes, peeled and diced
13 oz, minced, or 1 pint chopped fresh clams in juice
uncooked flounder fillet(s)
1 pound(s), cut into 1-inch pieces
¼ cup(s), fresh, chopped
⅛ tsp, freshly ground, or to taste
- Heat a nonstick Dutch oven over medium heat. Add the bacon and cook until crisp, about 4 minutes; set aside. Drain off all but a coating of fat (about 1 teaspoon).
- Add the onion to the same Dutch oven and cook, stirring occasionally, until golden, 7–10 minutes. Add the carrots and cook 2 minutes. Add the broth, potatoes, and bay leaves; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 12–15 minutes. Discard the bay leaves. Slightly mash some of the potatoes with a potato masher against the bottom of the Dutch oven to thicken the soup.
- Add the milk, clams and their juice, the flounder, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the fish is just opaque in the center, 2–3 minutes. Stir in the parsley and season with the pepper. Crumble the bacon and sprinkle over the soup just before serving. Yields 1 2/3 cups per serving.