New England Fish Chowder

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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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