This typical main course soup from New England is one of my favourites: a rich, creamy soup with large chunks of fish, potato, corn, strips of raw or cooked ham and a lot of fresh thyme and parsley.
Heat a large heavy-based pan and fry the ham in
Cook for approx. 5 minutes. Remove from the heat and leave the soup to stand for 10 minutes. Stir in the cream and taste to check whether it needs more salt or pepper.
Leave the chowder to stand for at least one hour. You can also store the soup in the refrigerator until the following day. Gently heat before serving, but do not boil. First scoop chunks of fish and potato into the bowl and then top with the creamy soup. Generously sprinkle with parsley. Serve with crusty bread.
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