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