New England Fish Chowder

2 tablespoons unsalted butter or oil
2 medium onions, cut into 1/2-inch dice
6 sprigs fresh thyme, stems removed
2 bay leaves
2 pounds potatoes, peeled and cut into 3/4-inch dice
5 cups fish stock
Salt and freshly ground black pepper
3/4 to 1 pound cod or other firm white fish, cut into approximately 1-inch cubes
1 cup frozen corn, thawed
1/2 cup heavy cream

Heat butter or oil in a heavy 4- to 6-quart pot over medium heat.  Add the onions, thyme, and bay leaves, and saute, stirring occasionally, for about 8 minutes, until the onions are softened but not browned.

Add the potatoes and the stock.  If the stock doesn't cover the potatoes, add just enough water to cover them.  Turn up the heat and bring to a boil, cover, and cook the potatoes for about 10 minutes, until they are soft on the outside but still firm in the center.  If the stock hasn't thickened slightly, smash a few of the potatoes pieces against the side of the pot and cook for a minute or two longer to release their starch.  Reduce heat to low and season with salt and pepper.  Add the fish and corn and cook for about 5 minutes.  Remove pot from heat and stir in the cream.

Serves 4.


From 50 Chowders by Jasper White, with many changes