FAVORITE FISH CHOWDER RECIPE: HOW TO MAKE IT
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. —Fran Gustafson, Bethesda, Maryland
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 16 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 192 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 496mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 12g protein.
NEW ENGLAND FISH CHOWDER RECIPE | EPICURIOUS
A classic, easy New England Fish Chowder recipe.
Provided by Jasper White
Yield Makes about 14 cups; serves 8 as a main course
Number Of Ingredients 13
Steps:
- 1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
- 2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
- 3. Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- 4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- 5. When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
- 6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
- Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can’4here are alternatives listed in the recipe.
- For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.
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NEW ENGLAND FISH CHOWDER RECIPE: HOW TO MAKE IT
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Lunch
Calories per serving
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Reviews 4.7
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Calories per serving
- In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.
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FAVORITE FISH CHOWDER RECIPE: HOW TO MAKE IT
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. —Fran Gustafson, Bethesda, Maryland
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Calories 192 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Calories 192 calories per serving
- In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.
See details
NEW ENGLAND FISH CHOWDER RECIPE | EPICURIOUS
A classic, easy New England Fish Chowder recipe.
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Reviews 3.7
- For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.
See details
NEW ENGLAND FISH CHOWDER RECIPE: HOW TO MAKE IT
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Lunch
Calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
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Calories per serving
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NEW ENGLAND FISH CHOWDER RECIPE | EPICURIOUS
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