Name: Creamy Fish Chowder
Yield: 6 Servings
Ingredients: 4 oz. slab bacon, sliced bacon, or salt pork, chopped; 2 tablespoons unsalted butter; 1 large onion, finely chopped; 4 celery stalks with leaves, finely chopped; Kosher salt, freshly ground pepper; 2 large Yukon Gold potatoes (about 1 lb.), peeled, cut into 1/2" pieces; 1 cup clam juice or fish broth; 1 tablespoon fresh thyme leaves; 1 1/2 pounds skinless cod, haddock, or pollock fillets, cut into 2" pieces; 4 cups half-and-half

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Zach DeSart

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Recipe notes