New England Fish "Chow-dah:
Also known and spelled as Chowder this soup is a staple in New England. It is rich, creamy and when prepared properly only slightly salty. Easy to make and can come together quickly if you par boil the potatoes.
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Ingredients
- 3 Pieces Raw Bacon
- 1/2 Cup Butter sliced
- 1 Lb. White Fish Haddock or Cod cut into small bite size pieces
- 1 Medium Yellow Onion diced
- 3 Stocks of Celery diced
- 1 Cup Flour
- 2 Quarts Half/Half Cream
- 1 Teaspoon Fresh Garlic
- 3 Cups Clam Juice/ Fish or Lobster Stock
- 1 Cup Chicken Stock
- 1 Bay leaf
- 3 Sprigs of Fresh Thyme
- Salt and Pepper to Taste
- 3 White Potatoes peeled and diced
Instructions
- In a large pot with a thick bottom; heat the stove on medium-high and add the diced bacon, cook till brown but not burnt.
- Add ½ of the butter to the pot, drop the heat down to medium; add the onion and celery, cook for approximately 4 minutes, constantly stirring. Cook until onions look translucent.
- Add the garlic and cook for another 2 minutes.
- Add the other ½ of the butter and melt in within the bacon/veggie mixture.
- Add the flour to the mixture and incorporate, turn the heat down to medium/low and cook for 5 minutes (this is your roux that will thicken the “chowd-ah”.
- Add the clam/fish stock stirring slowly with a whisk, it will still be pretty thick.
- Start adding the cream using a whisk.
- Add the potatoes, thyme and the bay leaf (cook on medium/low heat for 40 minutes).
- ** If you par-boil the potatoes in a separate pot you cut out waiting 40 minutes.**
- Add the fish and parmesan cheese to the “Chowd-ah” cook for 30 min on low.
Video
Notes
See Our Recipe For Seafood Stock
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