Restaurant Style New England Fish Chowder

Step 1

In a 4- 6 quart soup pot add the bacon and cook until almost done over medium-high heat

Step 2

Add the butter, onion, celery, and carrots, to the pot. Continue to cook the mixture for 4-6 minutes. Stirring the mixture as needed.

Step 3

Reduce the heat to low and add in the flour, making the roux that will thicken the soup.

Step 4

Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.

Step 5

Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.

Step 6

Add the potatoes, corn and fresh thyme into the pot at this time stirring them into the soup.

Step 7

Add the milk and heavy cream to the soup. Bring to a light boil, reduce the heat to simmer and allow to simmer for 30-45 minutes.

Step 8

After allowing the soup to simmer, add the cod and black pepper. Let the soup continue to simmer over low heat for an additional 15-20 minutes. Or until the halibut is fully cooked. **If the soup gets to thick, add water to pot. I wouldn't add any more dairy at this point, just water.

Step 9

Serve with crusty bread or crackers.