This classic creamy, New England chowder uses easy ingredients and tastes like edifice quality.
Chowders were once thought-about a poor man’s meal. These days they're elevated to associate degree triumph food served in fine restaurants. Like most of the cuisines of the globe, what we all know as New England chowder came out of wisdom and necessity.
The Native Americans were combining fish and food with obtainable vegetables, like beans and corn into what we all know decision soup long before it had been thought-about a formula. The New England settlers designed upon this by adding ingredients that were acquainted to them like potatoes, salt pork, herbs, and eventually milk and cream.
Chowders were a standard meal for the olde worlde trained worker World Health Organization spent months puzzled. It had been made of foods that might be keep on the ship for an extended amount of your time. Among those foods were onions, potatoes, salt pork, and ocean biscuits or hardtack around the bend. Mix these ingredients with cannon fodder and water and you have got a basic soup.
There square measure several variations of fish chowders throughout the globe, and even among the various regions of latest England. old style recipes still be custom-made to incorporate new ingredients and adjusted to private tastes. Use this formula as a place to begin and add your own twist.
Ingredients :
- 2 slices bacon
- 1 medium onion chopped
- 1 pound red potatoes (3 med), cut into 1/4-inch cubes
- 1 pound skinless fish fillets (cod, haddock, or pollock), cut into 1/2- inch pieces
- 4 cups hot water
- 1 cup corn
- 2 cups heavy cream
- 1 tablespoon unbleached, all purpose flour
- 1 tablespoon parsley, minced
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- butter
- green onions or chives as a garnish (optional)
Instructions :
- In a large saucepan over medium heat, cook bacon until crisp. Remove the bacon from the pan, place it on a plate, and crumble once it is has cooled. Set aside.
- Add the onions to the bacon drippings in the pan and cook until the onions are soft, about 3-5 minutes. Deglaze the pan by adding about 1/2 cup of the water. As the liquid bubbles and simmers, scrape the bottom of the pan with a wooden spoon to release the flavor infused brown bits.
- Add the rest of the water and the potatoes. Bring the pan to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are partially cooked, about 5-7 minutes.
- Add the fish and corn to the saucepan and simmer until the fish flakes easily with a fork and the potatoes are soft, about 3-5 minutes.
- Whisk the heavy cream and flour together and add it to the pan. Add the parsley, salt and pepper, and stir until the chowder is thickened. Reduce the heat to medium-low and simmer for 5 minutes longer. Serve warm in bowls topped with a pat of butter and reserved bacon. Makes 6 main-dish servings, or 10 side-dish servings.
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