1 bay leaf
1 tsp. thyme leaves
6-8 black peppercorns
1 tsp. dried dill
1 1/2 qts. water
1 1/2 lbs. fish fillets, skinned (save bones, discard skin and head)
2 lemon slices
1 1/2 lbs. potatoes, peeled, diced
3 strips bacon, diced
2 medium onions, diced
2 1/2 cups light cream
2 T. butter
Salt
White pepper
Prepare sachet herb bag by placing bay leaf, thyme, peppercorns and dried dill in cheesecloth. Tie securely with twine so herbs don’t filter into stock. In large skillet, simmer salt water. Add fish bones, lemon slices and sachet bag. Simmer for 45-60 minutes. Remove bones and lemon slices. Add fillets and poach until fish flakes with fork, but remains firm. Remove fish to plate and discard sachet bag. Bring remaining stock to a full boil. Add diced potatoes; cook until tender. Add water if necessary to keep potatoes covered. While potatoes are cooking, brown bacon in soup pot. Add onions and sauté until transparent. Add 4-5 tablespoons flour if you desire thicker chowder; cook 10 more minutes. Add stock and cooked potatoes to onion mixture in soup pot; combine thoroughly. Add cooked fish and cream; combine. Boil, then reduce heat. Add butter. When butter is melted, season to taste with salt and pepper.
Roger McKeon
Penfield, NY
From—Fish Traditions: Member Recipes