New England Fish Chowder Recipe
Ingredients
| Bacon Slices | 3 , diced | |
| Onion | 1 Large, chopped | |
| 1 potato, pared and diced (1 cup) | ||
| Water | 1 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| Haddock fillets package | 1 , frozen | |
| package | 1 | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 1/2 cup light or heavy cream | ||
Directions
MAKING
1. Heat a large saucepan, over medium high heat
2. Add bacon and sauté to render fat and until it is crisp.
3. Remove browned bacon with slotted spoon onto paper towel and keep aside for later use.
4. To the drippings, add onion and sauté until soft and transparent.
5. Stir in potato, water, seasoning and bay leaf.
6. Cover pan, reduce heat and simmer potatoes for 10 minutes.
7. To the simmering stock, add fish and vegetables. Cook 10 minutes or just until tender.
8. In the mean time, in a small saucepan, combine milk and cream and heat to scalding point.
9. Stir into the fish-potato broth and heat through.
SERVING
10. Ladle the hot soup into soup bowls
11. Garnish with reserved bacon
12. Serve piping hot, accompanied with crusty bread.
TIP
Pour remaining chowder into individual ½-pint freezer containers.
Add bacon to each and cover, label, date and freeze for up to 3 weeks maximum.
Re-heat frozen chowder on top of a double boiler, or over simmering water for about 15 minutes, or until piping-hot.
1. Heat a large saucepan, over medium high heat
2. Add bacon and sauté to render fat and until it is crisp.
3. Remove browned bacon with slotted spoon onto paper towel and keep aside for later use.
4. To the drippings, add onion and sauté until soft and transparent.
5. Stir in potato, water, seasoning and bay leaf.
6. Cover pan, reduce heat and simmer potatoes for 10 minutes.
7. To the simmering stock, add fish and vegetables. Cook 10 minutes or just until tender.
8. In the mean time, in a small saucepan, combine milk and cream and heat to scalding point.
9. Stir into the fish-potato broth and heat through.
SERVING
10. Ladle the hot soup into soup bowls
11. Garnish with reserved bacon
12. Serve piping hot, accompanied with crusty bread.
TIP
Pour remaining chowder into individual ½-pint freezer containers.
Add bacon to each and cover, label, date and freeze for up to 3 weeks maximum.
Re-heat frozen chowder on top of a double boiler, or over simmering water for about 15 minutes, or until piping-hot.
Chef
