NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- 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; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- 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 (only 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.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 main-course servings
Number Of Ingredients 12
Steps:
- Heat a 2 to 3-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.
- Add the butter, onions, savory or thyme, and bay leaf to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned.
- Add the potatoes and stock. If the stock doesn't cover 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't thickened lightly, smash a few of the potato slices against the side of the pot and cook for 1 or 2 minutes longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season 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).
- 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 is sit for up to 1 hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees) for a few minutes.
- 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.
TRADITIONAL NEW ENGLAND CLAM CHOWDER
Steps:
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
NEW ENGLAND FISH CHOWDER
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.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts :
More about "old fashioned new england fish chowder recipes"
SOUP - OLD FASHIONED NEW ENGLAND FISH CHOWDER RECIPE
Web Sep 28, 2022 Old fashioned new england fish chowder recipe Author: Helen Cox Date: 2022-09-28 Soup Dinner Lunch Chowder Cod With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
From recipehomemade.com
From recipehomemade.com
See details
HELEN'S MAINE HADDOCK FISH CHOWDER RECIPE - NEW ENGLAND TODAY
Web Aug 2, 2022 Ingredients 4 tablespoons unsalted butter 1 medium-size onion, cut into 1/4-inch cubes 4 cups water 2 medium-size russet potatoes, peeled and cut into 1/4-inch cubes 2 1/2 – 3 pounds skinned fresh haddock, cut into 1 1/2-inch chunks 2 cups heavy cream 2 teaspoons kosher salt 1/4 teaspoon white pepper 1/4 teaspoon dried dill Instructions
From newengland.com
From newengland.com
See details
OLD-FASHIONED FISH CHOWDER - RECIPE KEY
Web Jun 11, 2009 1. Heat the vegetable oil in a large, heavy saucepan over low heat. 2. Add the onions and saute for 10 minutes, or until golden but not brown. 3. Add the baking potatoes (cut into 1/4-inch cubes), the dried thyme and the turkey stock.
From recipekey.com
From recipekey.com
See details
CREAMY NEW ENGLAND FISH CHOWDER - FEARLESS DINING
Web May 5, 2023 Most New England-style chowders are made with a roux. Roux is a flour paste made out of wheat flour. This paste is used to thicken the chowder. My family also loves this homemade Gluten Free Clam Chowder recipe!
From fearlessdining.com
From fearlessdining.com
See details
NEW ENGLAND FISH CHOWDER: A CAPE COD FAVORITE - CAPE DAYS
Web Simmer fish (low heat) in 2 cups water for 10-15 minutes. 2. Remove fish from water, and set aside the cooking broth. 3. Check fish for any lingering bones and remove them. 4. In a dutch over or other large pot, saute salt pork/bacon until crisp. 5. Remove salt pork/bacon from pot, and set aside on paper towel.
From capedays.com
From capedays.com
See details
NEW ENGLAND-STYLE FISH CHOWDER RECIPE - THE SPRUCE EATS
Web Jan 19, 2023 Be careful not to let the fat burn. Lower the heat if it starts to smoke. Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so. Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux.
From thespruceeats.com
From thespruceeats.com
See details
CREAMY NEW ENGLAND FISH CHOWDER - GROW A GOOD LIFE
Web This classic New England style fish chowder is made from chunks of cod, diced potatoes, onions, bacon, corn, simple seasonings, and thickened with heavy cream. Fish Fillet Cod is the classic chowder fish with deep roots in New England, but any firm white fish filet will work such as haddock, halibut, or pollock.
From growagoodlife.com
From growagoodlife.com
See details
FISH CHOWDER RECIPE - SIMPLY RECIPES
Web Nov 20, 2023 Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)
From simplyrecipes.com
From simplyrecipes.com
See details
AUTHENTIC NEW ENGLAND FISH CHOWDER - BAREFOOT IN THE PINES
Web Oct 17, 2022 923 Jump to Recipe As a born and bred Maine girl, I'm super excited to bring you this recipe for authentic creamy New England fish chowder. For this chowder, the fish is the star. Thick and meaty chunks of cod are guaranteed in every bite, along with diced potatoes, fresh herbs, and a flavorful creamy broth.
From barefootinthepines.com
From barefootinthepines.com
See details
GLOUCESTER "OLD SALT" FISH CHOWDER - NEW ENGLAND
Web By Yankee Magazine Apr 18 2022 Gloucester “Old Salt” Fish Chowder Photo Credit : Michael Piazza This old-fashioned fish chowder recipe, thick with fish, potatoes, and bacon, is adapted from the 1976 book The Taste of Gloucester: A Fisherman’s Wife Cooks. Yield: 6 to 8 servings Ingredients 5 thick bacon slices, chopped 1 large onion, diced
From newengland.com
From newengland.com
See details
FISH CHOWDER RECIPE: EASY NEW ENGLAND STYLE | UNPEELED JOURNAL
Web Not much. This fish chowder recipe does not use any thickeners like flour or cornstarch. Traditionally, Maine-style fish chowder is not thick and gloopy, but rather more milky and broth like. The chowder will thicken slightly, however, thanks to the starch in the potatoes.
From unpeeledjournal.com
From unpeeledjournal.com
See details
SEAFOOD CHOWDER RECIPE - SUNDAY SUPPER MOVEMENT
Web Oct 4, 2023 all-purpose plain flour milk firm white fish shellfish shrimp, prawns, mussels, or clams corn
From sundaysuppermovement.com
From sundaysuppermovement.com
See details
JULIA CHILD’S FAVORITE FISH CHOWDER - NEW ENGLAND
Web Sep 7, 2021 Heat to boiling over medium-high heat. Reduce the heat and simmer, loosely covered, until the potatoes are tender, about 15 minutes. Add the milk or cream and the chunks of fish. Cover and cook over low heat just until the fish turns from translucent to opaque, 2 to 3 minutes. Taste and add salt and pepper as needed.
From newengland.com
From newengland.com
See details
FISH CHOWDER - NEW ENGLAND
Web Apr 21, 2002 Instructions. 1. Fry salt pork in frying pan until golden, then add onion. Continue frying until softened and translucent. 2. Transfer onions to soup pot and add potatoes and 3 quarts of water.
From newengland.com
From newengland.com
See details
NEW ENGLAND FISH CHOWDER | CHEF DENNIS
Web Jun 9, 2021 pollock haddock salmon Or use a combination of your favorite meaty white fish and seafood you have on hand. How do I make New England Fish Chowder? In a large pot (or dutch oven) over medium heat, cook the bacon until almost done (leave the bacon grease in the pan). Add the onions, celery and chopped carrots and continue …
From askchefdennis.com
From askchefdennis.com
See details
CLASSIC NEW ENGLAND CLAM CHOWDER RECIPE - SIMPLY RECIPES
Web Dec 2, 2022 Serve: Taste and season with more salt if you’d like. Ladle the chowder into bowls, grind black pepper over each, and serve with oyster crackers. Leftover chowder will last for three to 3-4 days in the refrigerator. It can be frozen for 4-6 months, but in terms of flavor, it is best if eaten before the 4 months.
From simplyrecipes.com
From simplyrecipes.com
See details
OLD FASHIONED NEW ENGLAND FISH CHOWDER - RECIPE - COOKS.COM
Web Jun 4, 2014 2 c. hot water butter 1 1/2 lbs. firm fresh fish: haddock, cod, halibut, perch, monk, hake or a combination Salt & freshly ground pepper 2 c. cream Fry out salt pork in a skillet until nicely browned. Add onions and saute gently. Add potatoes and hot water and cook 10 to 15 minutes or until potatoes begin to soften.
From cooks.com
From cooks.com
See details
NEW ENGLAND FISH CHOWDER - HOUSE OF NASH EATS
Web Feb 15, 2021 Add chopped potatoes, salt, and pepper, then cover with the chicken stock and clam juice. Bring to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, until potatoes are tender enough to be pierced with a fork. Add the pieces of fish to the dutch oven, nestling them on top of the potatoes.
From houseofnasheats.com
From houseofnasheats.com
See details
NEW ENGLAND FISH CHOWDER | FISH CHOWDER RECIPE NEW ENGLAND, FISH ...
Web Jan 2, 2020 - This classic New England fish chowder is made from chunks of cod, diced potatoes, onions, bacon, corn, simple seasonings, and thickened with cream. ... this classic New England fish chowder recipe fits the bill. Serve with bread and a simple salad. Healthy Soup Recipes. Stew Recipes. Fish Recipes. Seafood Recipes. Homemade …
From pinterest.ca
From pinterest.ca
See details
NEW ENGLAND FISH CHOWDER - BOWL OF DELICIOUS
Web Oct 19, 2021 First, sauté the onion in butter and olive oil. Be careful not to brown them – just sweat them over medium or medium-low heat. Add water, bay leaves, thyme, salt, and pepper to the pot, and bring to a boil. Gently place the fish in the boiling water.
From bowlofdelicious.com
From bowlofdelicious.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love