a Winter's Fish Chowder

ChowderMan

Pizza Chef
Super Site Supporter
Fish Chowder - simple, not too involved, a favorite, start to finish about one hour.

the gear:
works "all in one" - heavy bottom 6 qt / 6 liter casserole is my choice.

optional:
3-4 strips of bacon, diced, fried crisp
chives or curly parsley for garnish

main fixings:
1 lb / 455 g cod fish - diced into half-inch chunks
1 cup / 250 ml diced onion - alternately use 50-50 onion&leek
0.5 to 1.0 cup / 125-250 ml chopped fresh mushrooms - cremini preferred
1 large stalk celery - small dice
2 cups / 500 ml half inch dice potato - russets preferred
2 cups / 475 ml chicken stock (approximate)

4 fl ozs=half-cup / 120 ml clam juice
0.25 cup / 32-25 g AP flour
6 fl ozs / 175 ml evaporated milk

knob of butter for saute

seasoning: to taste/preference
Old Bay - 1/8-14 tsp / 0.5-1 ml
salt
fresh ground black pepper

Directions:
if using the optional bacon - fry diced strips to crisp, remove from pot, reserve fat

whisk flour into clam juice and allow to stand

using bacon drippings or butter, saute onions + celery + mushrooms until soft
salt and pepper saute mix
add butter as needed for saute
then

add chicken stock
add diced potatoes
add Old Bay seasoning
add bacon bits if using
simmer until potato is tender - 15 to 20 minutes

when potatoes are tender/al dente, add clam juice & flour mix

PAY ATTENTION as the mix can thicken up more than you might expect!
and yes, it will then burn, and no, that's not so tasty.
stir regular, adjust consistency with stock, clam juice, water, white wine, etc.

add evaporated milk
stir well - increase heat - bring to gentle boil to ensure full thickening

adjust consistency with left over clam juice - to preferred 'soup/chowder' state

reduce heat
add cod
simmer 10-15 minutes to cook cod

garnish with: chives or curly parsley

makes 5-6 good size bowls of soup - full meal for two with left-overs.

served with buttered hot drop biscuits.

notes:
pretty much any firm mild white fleshed fish will work - some are too tender, for example trout - which would just fall apart in a chowder.

I've done varied mix of (just max two types)
- cod
- flounder
- hake
- pollock
- fluke
- halibut
- for over the top: sea scallops


frozen fish works fine - if you catch it 'half thawed' it actually makes for neater dices
 

QSis

Grill Master
Staff member
Gold Site Supporter
mmm MMM!

I'm a picky seafood-eater, but that looks like something that even I would like!

Lee
 

Johnny West

Well-known member
When I lived in the Mid West I used to make fish chowder using perch and walleye fillets. It was a typical new England Clam chowder only with fish I caught.

Now days I make a variation of Ivar's clam chowder only I add smoked cooked salmon, oysters, and clams to the mix. I'll find the recipe I use and post it for you.
 

Johnny West

Well-known member
My buddy in Iowa has been catching a lot of big catfish in the Cedar River. The other day he made up a boiled catfish chowder that came out pretty good, he said. I'll post a picture later. I never would think I'd like boiled catfish....
 
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