New England Fish Chowder Recipe

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Nutrition per serving    (USDA % daily values)
CAL
334
FAT
64%
CHOL
44%
SOD
378%

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Ingredients for 4 servings

1 dried bay leaf

3 to 4 sprigs fresh summer savory, or thyme, leaves removed and chopped (1/2 tablespoon)

Kosher or sea salt and freshly ground black pepper

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

1 medium onion (7 ounces) cut into 3/4-inch dice

1 1/2 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pinbones removed

1 tablespoon unsalted butter

1 tablespoon minced fresh chives, for garnish

1 tablespoon chopped fresh Italian parsley, for garnish

2 1/2 cups Traditional Fish Stock, Chicken Stock, or water (as a last resort)

3/4 cup heavy cream (or up to 1 cup if desired)

1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick

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