New England Fish Chowder Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
405
FAT
85%
CHOL
52%
SOD
498%

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Ingredients for 6 servings

2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick

2 dried bay leaves

Kosher or sea salt and freshly ground pepper

1 1/2 cups heavy cream

3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice

6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)

2 tablespoons butter

5 cups Strong Fish Stock, recipe follows

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped Italian parsley leaves

2 medium onions, cut into 3/4-inch dice

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