Anyone have a good recipe for fish chowder?

Question

The recipe ,I believe, would have light cream or evaporated milk added to it along with salt pork.

Answer 1

fry in a large saucepan 1/4 lb baconjust til its turning brown drain off all but 2 tbsp fat and add 2 tbsp butterthen saute 4 shallota 2 large onions and 2 tsp thyme...until onion is tenderthen add 2 potatoes diced...2 tomatoes peelrd seeded and diced(diced cn can be used...cook about 5 to 8 min then add 3 cups fish stock (clam juice will work) and 3 cups milkand 3 cups cauliflower florettsbring to boil then simmer 30 min.....when ready to serve add about 1 lb of fish filets cut into pieces and chopped cooked bacon andwhite part of green onionchoped into rounds and bring to a quick boil granish with green part of green onion..hope this is the type you wanted with cream not many fish chowder have milk base...mostly tomato base...but clam chowder does...good luck...this is tasty and filling

Answer 2

Hearty Fish Chowder

1/2 cup chopped onion
2 medium carrots, cut in small dice
1 rib celery, thinly sliced
2 tablespoons butter, divided
1 pound frozen haddock fillets
2 medium potatoes, peeled and diced
1 bay leaf
1 teaspoon salt
1/4 teaspoon dried leaf thyme crumbled
1/4 teaspoon black pepper
1 cup dry white wine or water
2 cups milk
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes


In a large saucepan over medium heat, melt 1 tablespoon butter; add onions, carrots and celery, stirring and cooking until onion is tender. Add fish, potatoes, bay leaf, salt, thyme, pepper, and wine or water. Cover and simmer for 15 to 20 minutes, until fish is cooked. Break fish into chunks. Add milk and remaining 1 tablespoon butter; heat through. Discard bay leaf, sprinkle with parsley and serve.
Fish chowder recipe serves 4.

Answer 3

I would make it according to the New England clam chowder recipe and adding the salt pork does make it sound good. I know the chowder you get on Fisherman's Wharf in San Fran is great, I think they use the New England recipe.

Answer 4

Manhattan-Style Fish Chowder:

You can use any firm whitefish in this classic tomato-based soup.

2 tablespoons butter
2 3/4 cups chopped onion
1 cup chopped carrot
3/4 cup chopped celery
3 garlic cloves, minced
1/4 cup tomato paste
1 cup dry white wine
2 cups chopped peeled red potato
2 cups water
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (8-ounce) bottles clam juice
1 (28-ounce) can diced tomatoes, undrained
1 bay leaf
2 pounds halibut fillets, skinned and cut into 1-inch pieces

Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.

Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

Yield: 6 servings (serving size: 2 cups)

Answer 5

Fish chowder with haddock, potatoes, butter, carrots, and wine and milk, along with seasonings. A hearty fish chowder recipe with haddock fillets or other ...