Downeasthaddockchowder Recipes

TASTY HADDOCK CHOWDER

Tasty Haddock Chowder image

Haddock is one of my favorite fish and this is my favorite chowder. This dish is wonderful served with a crusty white bread and sweet butter. If you don't drink, the chowder tastes great without the sherry...also. Please feel free to add additional spices/herbs or additional salt and pepper, if desired.

Provided by Baby Kato

Categories Chowders

Time 1h

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

1 medium sweet onion, chopped
1 large shallot, chopped
3 medium yukon gold potatoes or 3 medium russet potatoes, not peeled, cut into 1-inch cubes
2 medium carrots, peeled, thinly sliced
1/8 cup peas (fresh or frozen)
2 tablespoons butter
1 1/2 lbs haddock
16 ounces half-and-half cream
1 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
2 sprigs fresh thyme (optional)
1 ounce sherry wine, harvey bristol cream
2 tablespoons fresh parsley, chopped

Steps:

Using a large pan saute the onions and shallots in butter.
Add the potatoes and carrotes to onion mixture.
Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
*DONOT OVERCOOK THE FISH.
Add the fish to the vegetable mixture and cook for 5 minutes.
Remove the fish and shred.
Return the shredded fish to the onion and potatoe mixture.
Add the half and half cream and frozen peas to the vegetable and fish mixture.
Season with salt, pepper and thyme.
Heat gently on low for 20 minutes not allowing chowder to boil.
Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
Serve with warm crusty bread and enjoy.

Nutrition Facts : Calories 384, Fat 16.1, SaturatedFat 9.7, Cholesterol 135.8, Sodium 920.9, Carbohydrate 26.4, Fiber 2.9, Sugar 3.2, Protein 32.3

DOWN EAST FISH CHOWDER

Down East Fish Chowder image

Take a taste of this chowder, close your eyes and you will smell the shore of Maine even if you are in America's Heartland. If using dried salt codfish, you'll need to soak it overnight in several changes of water. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 lb salt pork, cut into small pieces
2 onions, peeled and sliced
3 cups potatoes, peeled and cut into 1/2-inch cubes
4 cups water, boiling
3 lbs cod (either salt or fresh) or 3 lbs haddock, cut into bite-sized pieces
1 3/4 cups evaporated milk
1 tablespoon salt
1/8 teaspoon pepper
1 tablespoon parsley, minced
1 tablespoon butter or 1 tablespoon bacon fat
1 tablespoon flour
pilot cracker

Steps:

Fry salt pork slowly in soup kettle.
Add sliced onions and cook for five minutes.
Add potatoes boiling water and fish; simmer slowly until potatoes are tender.
Add evaporated milk, salt, pepper and parsley.
Melt butter or bacon fat in a small frying pan.
Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
Cook an additional five minutes.
Pour over pilot crackers and serve.

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