Cape Cod Fish Chowder Recipe
Ingredients
1. Fresh haddock (1lb)
2. butter or margarine (2tbsp)
3. milk (4c)
4. bay leaf crumbled (1)
5. potatoes diced (4large)
6. chopped celery (1c)
7. sliced onion (2med.)
8. diced salt pork (2oz)
9. freshly ground black pepper (to taste)
10. salt (1tsp)
11. water (2c)
Method of preparation:-
1. Take a saucepan, simmer haddock in 2 cups of water in the pan for about 15 minutes. Drain off and reserve the broth.
2. Take off the skin and the bones from the fish. Now saute the diced salt pork in the large pot until it gets crispy. Take out the salt pork and then saute the onions in the pork fat until they get golden brown.
3. Now add fish, bay leaf, potatoes and celery. Measure the reserved fish broth and enough boiling water to make 3 cups of liquid. Add it to the pot and keep it to simmer for about 30 minutes.
4. Now add milk and butter and again keep it to simmer for about 5 minutes. Season it with salt and pepper and then serve it.
Number of servings – 8
Hearty Fish Chowder
Ingredients
1. Frozen haddock fillets (1pound)
2. butter, divided (2tbsp)
3. thinly sliced celery (1rib)
4. carrots cut into small dice (2med.)
5. chopped onion (1/2c)
6. chopped fresh parsley (1tbsp) or dried parsley flakes (1tsp)
7. milk (2c)
8. dry white wine or water (1c)
9. black pepper (1/4tsp)
10. dried leaf thyme crumbled (1/4tsp)
11. salt (1tsp)
12. bay leaf (10)
13. peeled and diced potatoes (2med.)
Method of preparation:-
1. Take a large saucepan, place it over medium heat. Melt 1 tablespoon of butter in it. Add onions, carrots and celery and then cook them by stirring until the onion gets tender.
2. Add fish, bay leaf, potatoes, thyme, wine or water, salt and pepper. Now cover the pan and keep it to simmer for about 15 to 20 minutes or until the fish gets cooked. Break the fish into chunks.
3. Now add milk and remaining 1 tablespoon of butter and then heat it. Take out the bay leaf from the chowder and then sprinkle the parsley over it and serve it.
Number of servings – 4
Crockpot Fish Chowder Recipe
Ingredients
1. Frozen fish filets of catfish, haddock etc. (2pounds)
2. chopped onion (1med.)
3. evaporated milk (1can)
4. pepper (1/4tsp)
5. salt (to taste)
6. water (2c)
7. potatoes, peeled and cubed (4med.)
8. bacon or salt pork diced (1/4lb)
Method of preparation:-
1. Take the thaw frozen fish in refrigerator. Cut it into bite size pieces. Take a frying pan, saute bacon or salt pork and onions until the meat gets cooked and the onions get golden.
2. Now drain and put in the Crockpot with the fish pieces. Then add potatoes, salt, water and pepper in the Crockpot.
3. Cover it and cook it on low for about 5 to 8 hours. Add the evaporated milk in the Crockpot during the last hour. When the fish chowder gets ready then serves it hot.
Easy Baked Fish Chowder Recipe
Ingredients
1. Haddock fish fillets, cut in chunks (2pounds)
2. bay leaf (1)
3. half and half (2c)
4. dry white wine (1/3c)
5. ground black pepper (1/4tsp)
6. dried leaf thyme (1/3tsp)
7. butter (1/4c)
8. quartered and sliced onion (2med.)
9. minced garlic (2clove)
10. scalloped potatoes with seasoning mix (2pounds)
11. boiling water (4c)
12. chopped fresh parsley (1tbsp)
Method of preparation:-
1. In an oven safe Dutch oven or large casserole put boiling water, bay leaf, fish, garlic, thyme, butter, potatoes, onion, pepper and wine. Mix them gently to blend the ingredients.
2. Cover the casserole and bake it for about 1 1/2 hours at 375 degrees until the potatoes get tender. Heat half and half and then add it to the chowder. Take out the bay leaf. Then garnish the chowder with parsley.
Number of servings – 6 to 8
Chunky Fish Chowder Recipe
Ingredients
1. Skinless, boneless white fish, cut into chunks (250gms)
2. skinless, boneless salmon cut into chunks (250gms)
3. double cream (2tbsp)
4. chives, snipped with scissors (handful)
5. sweet corn, rinsed and drained (330gms)
6. whole milk (300ml)
7. zest only (1lemon)
8. fish stock (1l)
9. potatoes cut into small cube (550gms)
10. finely sliced leek (2)
11. olive oil (2tsp)
Method of preparation:-
1. Take a large saucepan, heat oil in it. Put the leeks and fry them gently for 5 minutes until gets softened but not colored. Add the potatoes and cook them for further few minutes.
2. Now pour the lemon zest and stock in the pan and keep it to simmer for about 12 to 15 minutes until the potatoes get tender.
3. Take out half of potatoes and the leeks from the stock with a slotted spoon and keep them aside. Put the remaining leeks, potatoes, stock and milk into a blender and then blend them until they get smooth.
4. Pour this blended mixture back to the pan and then add sweet corn, fish and reserved vegetables. Cover the pan and gently heat for about 3 to 4 minutes until the fish gets just cooked. Do not boil it. Mix chives and creams. Season it to taste.
Number of servings – 2
Hearty Cheese And Salmon Chowder Recipe
Ingredients
1. All purpose flour (2tbsp)
2. shredded cheddar cheese (2c)
3. Salmon boned, drained and flaked (1can)
4. cooked frozen peas (1 to 1 1/2 cups)
5. milk (3c)
6. celery (1/2c)
7. butter (2tbsp)
8. diced cooked potatoes (2c)
Method of preparation:-
1. Take a large saucepan, place it over low heat. Melt butter in the pan. Add celery and saute until it gets tender. Add flour mix it until it gets smooth and bubbly.
2. Take off the pan from the heat. Gradually add the milk in it and keep it to boil for about 1 minute by stirring it constantly. Now add potatoes, peas, salmon and cheese in it.
3. Heat it until the cheese gets melted. When it gets ready then serve it .
Makes about 2 quarters of chowder
Catfish Chowder Recipe
Ingredients
1. Catfish bones, catfish fillets cubed (1 1/2 to 2 pounds)
2. lemon juice (1tbsp)
3. tomatoes (1can)
4. pepper (1/4tsp)
5. diced potatoes (4med.)
6. chopped onions (2)
7. salt (2tsp)
8. water (5c)
9. chopped parsley (1tbsp)
Method of preparation:-
1. Take a pan keep the fish bones, water and salt to boil. Then reduce the heat and keep it to simmer for about 10 minutes.
2. Take out the bones and discard them. If you do not have the bones then use fish stock. Add onion, tomatoes, potatoes and pepper to the stock and keep it to boil and then keep it to simmer for about 15 minutes until the potatoes get tender.
3. Now add the cubed catfish and keep it to simmer for about few minutes until the fish gets flake. Now add lemon juice and parsley. Then serve it hot with crisp hush puppies.
Number of servings 4 to 6