New England Clam Chowder and Fish Chowder

New England Clam Chowder and Fish Chowder

Intro: Everyone knows New England Clam Chowder. But let me introduce you to its lesser-known twin, Fish Chowder. I'm allergic to shellfish <insert mild curses here> and I miss them horribly, but Fish Chowder keeps me from doing something stupid that requires Benadryl at the very least. 

 

RECIPE INGREDIENTS

1 lb fresh or frozen fish steaks, cut in 3/4-inch cubes while still partially frozen.

1 cup water

2 slices bacon, halved. (See Notes)

2-1/2 cups finely chopped potatoes (or use frozen cottage-style hashbrowns)

1 cup chopped onion

 1/2 cup sliced carrot

1 tsp instant chicken bouillon

1 tsp Worcestershire Sauce

1/4 tsp dried thyme

1/8 tsp black pepper (or white pepper, if you don't want the black grains to show)

2 cups milk

1 cup light cream (or half-n-half)

2 Tablespoons all-purpose flour

Method: 

Mix the water, bacon fat, potatoes, onions, carrots, bouillon, Worcestershire, thyme, and pepper in a large saucepan. Bring to a boil, then simmer until potatoes are tender. (Add more water if needed.) Mash the potatoes with a fork to make sure they are soft or use an immersion blender. 

Mix the milk, cream, and flour together in a separate bowl. Add fish. Put milk mix in with potato mix in saucepan. Bring to just a mere boil, then reduce heat and cook another 1-2 minutes. Sprinkle the reserved bacon on top and serve with crackers or crusty bread. 

Notes:

1. I keep bacon pre-cooked and cut into bits just for recipes like this. Just open the whole package, set the oven to 375F, cut the entire slab into pieces with kitchen shears, put on an aluminum foil lined baking sheet, and bake for about 15 minutes until they're almost crispy done. Strain off the bacon fat for another use, and bag up the bacon in a zip-top bag. It's ready when you need bacon flavor. 

2. I reserve bacon fat by pouring the bacon fat into a specially designated ice cube tray and freezing the fat in cubes. This makes them easy to use for recipes like this one that call for reserved bacon fat, or when you just feel like frying something in bacon fat. Label carefully the zip-top bag you store them in! 

3. This is a prime opportunity to break out the Dutch oven. I use this one: Amazon.com: Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 4.3-Quart, White: Home & Kitchen 

Sources: Original recipe is from Better Homes and Gardens Cookbook, 10th Edition c. 1989

Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an Amazon affiliate and make no money on any links given.

Lena Austin

www.fatfrogdiary.blogspot.com