3 lbs mixed fish (reds, whitefish, bass, etc)
2 lbs yukon gold potatos
2 med yellow onions
3 Tbsp butter
5 cups chicken broth
1 tbsp fresh thyme
1 tbsp fresh parsley
4 oz salt pork
1 1/2 c heavy cream
salt and pepper to taste
Peel and slice potatoes into 1/4-1/3 inch slices. Cut onions to med dice. Remove rind and cut salt pork into 1/4-1/3 inch cubes.
Leave fish fillets whole but cut so that when the fish flakes, it will become large chunks.
In a 4-6 qt pot, cook salt pork over medium heat. When the pieces get crispy, remove with slotted spoon and set aside (leaving pork fat behind). Add onions, butter and thyme and sweat until onions get soft and translucent (about 8 minutes). Add potatoes, broth and parsley and bring to a rull rolling boil. Cook about 10 minutes until potatoes are al dente. Season with salt and pepper to taste. Add fish fillets and simmer 5 minutes.
Remove pot from heat and let sit for 10 minutes covered. Add cream and gently mix. Adjust salt and pepper to taste.
This chowder is hearty but not real thick and creamy. For thicker chowder, you can thicken it with roux. Use 2 tbsp butter and 2 tbsp flour and make a blond roux and whisk in a cup of the chicken broth and then add with rest of the broth when you add the potatoes.
Serve garnished with fresh chives and reserved bits of salt pork and crackers.
Great filler for those cold winter days/nights and great way to get rid of some of that fish in your freezer.