New England Fish Chowder

Name: New England Fish Chowder
Yield: Serves 6 to 8
Cuisine: New England
Ingredients: 2 tablespoons, unsalted butter; 2 , onions, cut into 1/2-inch dice; 4 ounces, Salt pork, rind removed, rinsed, and cut into 2 pieces; 1 1/2 teaspoons, minced fresh thyme; , Salt and pepper; 1 , bay leaf; 5 cups, water; 2 pounds, skinless cod fillets, sliced crosswise into 6 equal pieces; 1 1/2 pounds, Yukon Gold potatoes, peeled and cut into 1/2-inch dice; 2 cups, whole milk; 1 tablespoon, cornstarch

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Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV

Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time.

SERVES6 to 8

TIME1 hour

has video

WHY THIS RECIPE WORKS

Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with salt pork, onions, and herbs, whic...

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