This classic New England fish chowder will become a family favorite.
Fry the bacon until crisp. Remove the bacon, crumble and set aside to garnish the finished chowder.
Add onion to the bacon grease and cook for about 2 minutes.
Add potatoes and cook for about 7 minutes.
Add chicken broth - make sure there is enough broth to cover the potatoes. Cook until potatoes are almost done - about 15 to 20 minutes.
Add corn. Add flour/cornstarch mixture to thicken. Add 2 bay leaves. Add fish. Cook for about 10 minutes.
Add a pint of heavy cream or half and half. Warm the chowder but DO NOT let it come to a boil.
Turn off the burner and let it sit until you can't stand it anymore and you just have to eat it. Garnish with crumbled bacon and oyster crackers - or Papa's personal favorite topping - crushed Ritz crackers. Enjoy!
Recipe from Erin Brighton