New England Fish Chowder

One of the best things about a nor’easter is that it’s a perfect time to make fish chowder (assuming the storm doesn’t shut down your electricity!).  This weekend we had our second – or maybe it’s the third – storm so far this season and it’s looking like we’re in for a bad winter, so we officially welcomed the cold weather by chowing down on chowder.  This dish is a blend of two authentic New England recipes – my husband’s grandmother’s recipe and John F. Kennedy’s recipe that was published in a newspaper years ago.  It’s definitely a hearty, stick-to-your-ribs meal that will warm and fill you up with delicious, real, ingredients.  Enjoy!

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New England Fish Chowder
 
Author:
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 lbs firm white fish (Pollock, haddock, etc.)
  • 2 cups fish stock
  • 4 large potatoes - peeled and cubed (Yukon Gold are good)
  • 1 vidalia onion - chopped
  • 1 celery stalk - finely diced
  • 4 slices bacon cut into ¼" pieces
  • 2½ T flour (I use white whole wheat)
  • ¼ c white wine
  • 1 t salt
  • 1 bay leaf
  • black pepper to taste
  • 3 cups half and half
  • 2 T butter
Instructions
  1. In a large pot simmer the fish in the fish stock for about 15 minutes, or until just under done.
  2. Remove fish to a plate and cut into bite sized pieces, removing any bones at the same time.
  3. Transfer stock to a separate bowl.
  4. In the same pot add the bacon and cook until crisp. Remove bacon with a slotted spoon and reserve.
  5. Add diced onion to the bacon grease in the pot and sauté until translucent - about 5 minutes.
  6. Sprinkle the flour over the onion mixture and stir to make a roux. Stir constantly to slightly cook, but not burn, the flour.
  7. Stir the stock back into the pot, stirring constantly until the flour mixture and stock are well combined.
  8. Add the celery, salt, pepper and bay leaf.
  9. Bring to a boil and add the wine.
  10. Reduce heat to medium and add the potatoes.
  11. Cook at a low boil for about 15 minutes, or until the potatoes are soft.
  12. Add half and half and stir to combine.
  13. Add butter and stir while melting.
  14. Add fish and slowly heat until all is warm.
  15. Crumble reserved bacon on top and serve with crusty bread and salad.

 

 

$20 Meals, dinner, Morganic Meals, Uncategorized
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