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.
1Lb.White Fish Haddock or Codcut into small bite size pieces
1Medium Yellow Oniondiced
3Stocks of Celerydiced
1CupFlour
2QuartsHalf/Half Cream
1TeaspoonFresh Garlic
3CupsClam Juice/ Fish or Lobster Stock
1CupChicken Stock
1Bay leaf
3Sprigs of Fresh Thyme
Salt and Pepper to Taste
3White Potatoespeeled 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.