Classic New England Fish Chowder Recipes

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OLD-FASHIONED NEW ENGLAND FISH CHOWDER



Old-Fashioned New England Fish Chowder image

Adjust the flavor by adding a bay leaf or dried thyme along with the potatoes (discard bay leaf before serving). Or garnish each serving with chopped fresh parsley or crumbled cooked bacon.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1-1/2 cups sliced onions
4 tablespoons butter, divided
1-1/2 cups water
3 medium potatoes, peeled and diced
1-1/4 teaspoons salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1-1/4 cups milk
1 can (12 ounces) evaporated milk
1 pound haddock fillets, cut into large chunks

Steps:

  • In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. , Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.

Nutrition Facts : Calories 262 calories, Fat 11g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 534mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.

NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 24

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons butter
2 medium onions, cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, recipe follows
Kosher or sea salt and freshly ground pepper
3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed
1 1/2 cups heavy cream
2 tablespoons finely chopped Italian parsley leaves
2 tablespoons finely chopped fresh chives
2 tablespoons butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, peeled and very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed and rinsed clean of any blood.
2 1/2 to 3 pounds fish bones from sole, flounder, bass and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
Kosher or sea salt

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.

CLASSIC NEW ENGLAND FISH CHOWDER



Classic New England Fish Chowder image

This is an old recipe handed down through the years. It always tasted best when made by a friend of mine who was a fisherman. There was nothing quite like sitting down with friends on a cold snowy night, enjoying this hot chowder, fresh biscuits and good conversation.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16-18 serving (about 5 quarts).

Number Of Ingredients 10

1/4 pound salt pork or bacon
3 onions, sliced
4 cups diced uncooked peeled potatoes
9 cups water, divided
2 cups milk
1 tablespoon butter
1-1/2 teaspoons salt
1 teaspoon pepper
2 to 3 pounds haddock fillets, cut into large chunks
Minced fresh parsley

Steps:

  • Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon.

Nutrition Facts :

NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

This New England Seafood Chowder recipe creates a versatile and tasty soup, that is perfect for warming up on a cold winter day. Use whatever seafood you like to fit this chowder to your family's tastes.Yield: 2 quarts of chowder

Provided by Sarah | Curious Cuisiniere

Categories     Soup

Time 45m

Number Of Ingredients 12

2 slices bacon, (diced)
1 onion, (diced)
1 celery stalk, (diced)
1 ½ lbs potatoes ((roughly 3 large), peeled and chopped)
¼ c unbleached all purpose flour
4 c milk, (room temperature)
3/4 lb fish ((cod, haddock, or salmon))
½ lb seafood ((optional; clams, oysters, scallops, crab meat, baby shrimp all work well))
½ c corn, (thawed if frozen)
1 Tbsp fresh parsley
½ tsp salt
¼ tsp ground black pepper

Steps:

  • Sauté bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 Tbsp bacon grease from the pot. Add diced onions and celery to the bacon grease in the pot. Sauté over medium heat until soft, 3-4 minutes. Add potatoes. Saute 1-2 minutes.
  • Reduce the heat to low. Add the flour and stir, cooking until the flour is completely moistened.
  • Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often. Keep the soup at this point until the potatoes are nearly tender, uncovered, 10 minutes. (Reduce the heat if the milk starts to foam.)
  • Add the fish and other seafood, and corn. Add the cooked bacon back to the pot. Continue to heat, just below boiling for an additional 10 minutes, until the fish is cooked through.
  • Add the parsley, salt, and pepper. Taste and adjust seasonings as needed.
  • Chowder can be made a day ahead and re-heated to let the flavors come together a little more or it can be served immediately.

CREAMY NEW ENGLAND FISH CHOWDER



Creamy New England Fish Chowder image

An authentic, easy New England fish chowder recipe. Made with milk, potatoes, and good, fresh fish.

Provided by Unpeeled

Categories     Soup

Number Of Ingredients 10

3 medium Yukon gold potatoes, peeled and cut to a medium dice
5 tablespoons unsalted butter, divided
1 medium yellow onion, diced small
1 bay leaf
1 pound fresh haddock or cod fillets, picked over for bones
1 12-ounce can of evaporated milk
1/2 cup half-and-half or heavy cream
1 1/2 teaspoons kosher salt, or to taste
cold water
fresh minced chives and oyster crackers, to garnish (optional)

Steps:

  • Dice the potatoes and onions. PRO TIP: Keep cut potatoes from discoloring by covering them in cold water until ready for use.
  • In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.
  • Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.
  • Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.
  • Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning.
  • Top with fresh minced chives and serve with oyster crackers or hot biscuits.

CLASSIC FISH CHOWDER



Classic Fish Chowder image

Capture time in a cup with this enduring fish stew, traditionally loaded with the catch of the day. It's bursting with the pure flavors of cod, haddock, or even pollack, as well as tender potatoes, creamery butter, and robust, salty fatback.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 ounce (2 tablespoons) unsalted butter
3 thin slices fatback, rinsed, or 2 slices bacon
4 stems fresh flat-leaf parsley, tied, plus more, finely chopped, for garnish
1 fresh bay leaf
1 large russet potato, peeled, cut into 1/2- to 3/4-inch dice
3 cups Fish Fumet for Classic Fish Chowder
1 pound white fish, such as cod, haddock, or pollack, cut into 1 1/2-inch pieces
1 cup whole milk
2 teaspoons coarse salt
Freshly ground pepper, for serving

Steps:

  • Melt butter in a large pot over low heat. Add fatback or bacon, and cook for 3 minutes. Discard pork. Add parsley, bay leaf, potato, and fish fumet. Simmer gently until potato is tender, 6 to 8 minutes.
  • Add fish, cover, and gently simmer until fish is just cooked through, about 2 minutes. Gently stir in milk and salt, and heat until warmed through, about 30 seconds. Remove from heat. Discard parsley and bay leaf. Serve chowder immediately with freshly ground pepper and chopped parsley on the side.

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