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Fish

New England Fish Chowder Recipe – The Classic, Comforting Soup

Clam chowder is a New England dish that has made a national debut.  Even in July in San Diego, I would be willing to bet that you wouldn’t have to walk very far to find a seafood restaurant that serves clam chowder.  Granted, you might not be treated to the same charming description of why their “chowdah” is the very best in the “greatah Bahston Areah”, but you will most likely be satisfied.  It wasn’t until I lived in Boston, however, that I discovered fish chowder, and in the years that I have been living here, I have come to appreciate fish chowder more than its creamier, more commercialized cousin.

It is an unspoken rule that fish chowder has a lighter broth than clam chowder.  Something about a clam is able to stand up to a broth that is almost as thick as pudding in consistency, and this is often the kind of chowder served in restaurants.  Fish chowder, however, is more delicate and subtle in its decadence.  It typically is served in a much thinner, lighter broth which I find more appetizing and better suited for an entree serving size.  I also love making fish chowder at home because it is so easy!  The batch I prepared for the recipe here took 30 minutes, almost exactly!  That wouldn’t be the case if I were scrubbing shells and chopping Quahogs.

Ingredients

• 1 lb. fresh haddock fillet, skinned with bones removed
• 2 small Yukon gold potatoes, peeled and chopped into 1/2 inch cube
• 1 yellow onion, chopped
• 1 carrot, finely chopped
• 1 stalk of celery, chopped
• 3 cloves of garlic, minced
• 1 tsp. fresh or 1/2 tsp. dry thyme
• 3 tbs. butter
• 2tbs. flour
• 3 cups seafood stock
• 2 1/2 cups milk
• Salt and pepper to taste

In a large, heavy bottom pot, melt the butterover medium heat.  Add the onions, potatoes, carrots, celery, garlic, and thyme.  Season generously with salt and pepper.  Let the vegetables soften for about 15 minutes, or until the potatoes are near tender.  Add the flour and stir to coat the vegetables and cook for one more minute.  Add the stock and milk and let it come to a soft boil, stirring occasionally to prevent the milk from burning on the bottom, and then reduce the heat to low.

Cut the fillet into thirds.  The pieces will break up as they cook.  Add them to the creamy stock and cook for about 7-10 more minutes, just until the fish turns opaque and begins to fall apart.  With a wooden spoon, break up the fish into bite size pieces.  Serve immediately.

Serves 4.