Fish Chowder Recipe

1

Melt butter in a large pot over medium heat. Add bacon, onion, and celery; sauté for about 10 minutes.

2

Add the diced potatoes, thyme, bay leaves, and stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

3

Add the fish chunks to the pot. Simmer gently until fish is cooked through, about 10 minutes. Stir in the heavy cream, and season with salt and pepper and Old Bay.

4

Adjust seasonings and add more stock if needed. Sprinkle with fresh parsley when serving.

Full recipe & nutritional value on foodfaithfitness.com