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New England Fish Chowder

New.Wife's picture
Ingredients
  Bacon slices 3 , diced
  Onion 1 Large, chopped to make 1 cup
  Potato 1 , pared and diced to make 1 cup
  Water 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Bay leaf 1
  Frozen cod fillets/Haddock fillets 12 Ounce, cut up (1 Package)
  Frozen mixed vegetables 10 Ounce (1 Package)
  Milk 1 1⁄2 Cup (24 tbs)
  Light cream/Heavy cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1. Heat a large saucepan, over medium high heat
2. Add bacon and sauté to render fat and until it is crisp.
3. Remove browned bacon with slotted spoon onto paper towel and keep aside for later use.
4. To the drippings, add onion and sauté until soft and transparent.
5. Stir in potato, water, seasoning and bay leaf.
6. Cover pan, reduce heat and simmer potatoes for 10 minutes.
7. To the simmering stock, add fish and vegetables. Cook 10 minutes or just until tender.
8. In the mean time, in a small saucepan, combine milk and cream and heat to scalding point.
9. Stir into the fish-potato broth and heat through.

SERVING
10. Ladle the hot soup into soup bowls and serve

TIP
Pour remaining chowder into individual ½-pint freezer containers.
Add bacon to each and cover, label, date and freeze for up to 3 weeks maximum.
Re-heat frozen chowder on top of a double boiler, or over simmering water for about 15 minutes, or until piping-hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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