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New England Style Fish Chowder

RVCookingShow's picture
Get your dose of nature on the beautiful coast of Maine and learn how to prepare a delicious New England-style Fish Chowder - courtesy of a Maine fishwife in this episode of the RV Cooking Show.
Ingredients
  Sweet onion 1 Medium, chopped
  Potatoes 6 Small, cubed (or 6 small)
  Chicken or fish stock 2 Cup (32 tbs)
  Clam juice 1 Bottle (1 l) (if using all chicken stock or water)
  Clams with juice 1 Can (10 oz), chopped (high quality)
  Evaporated milk 1 Can (10 oz)
  Fish 1 1⁄2 Pound, chunked (Boneless, skinless firm)
  Shrimp 8 Large (cleaned with tail on)
  Sea scallops 4 Large, cut into half (muscles removed)
  Butter 1 Tablespoon (For garnishing - paprika, pepper, and a pat of butter)
Directions

MAKING
1) In a pan sauté onions in butter till it turn translucent.
2) Add potatoes in single layer on top of onions.
3) Pour chicken stock. Boil until potatoes are slightly cooked.
4) Add fish in layers put firmest on the bottom. Put clams and simmer for some time.
5) Pour evaporated milk.

SERVING
6) Serve in a bowl garnish with, paprika, pepper and butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4
New England style Fish Chowder is a must try for all seafood lovers. Thanks to Chef Evanne for the wonderful tour along the coast of Maine in the New England before she starts with the recipe. From scallops to shrimps, cod fish and clams almost every common seafood ingredient is included in this recipe to make a wholesome lunch. Interesting and appetizing at the same time!

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