New England Fish Chowder
Why This Recipe Works
Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with salt pork, onions, and herbs, which created a quick fish stock. To this stock we introduced milk, as opposed to other rich dairy additives like half-and-half and heavy cream, to keep the chowder light and fresh-tasting.