Down East Fish Chowder Recipes

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DOWN EAST HADDOCK CHOWDER



Down East Haddock Chowder image

Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.

Provided by Strawberry Girl

Categories     Chowders

Yield 6 serving(s)

Number Of Ingredients 9

1 lb haddock fillets or 1 lb white fish fillet (firm)
4 cups water
1 teaspoon salt
3 cups potatoes, Cubed, peeled
1 cup onion, Finely chopped
1 cup celery, Chopped
1 pinch pepper, Freshly ground
1 cup light cream or 1 cup evaporated milk
2 tablespoons butter

Steps:

  • Place fish, water and salt in large saucepan.
  • Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
  • Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
  • Reserve until rest of soup is ready.
  • Skim any foam off fish stock.
  • Add potatoes, onion, celery and pepper; cover and bring to boil.
  • Reduce heat and simmer until tender.
  • Return fish to pan.
  • Pour in milk and heat through without boiling.
  • Taste and adjust seasoning.
  • Swirl in butter.
  • Transfer to heated tureen or soup bowls and serve immediately.

DOWN EAST FISH CHOWDER



Down East Fish Chowder image

Take a taste of this chowder, close your eyes and you will smell the shore of Maine even if you are in America's Heartland. If using dried salt codfish, you'll need to soak it overnight in several changes of water. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 lb salt pork, cut into small pieces
2 onions, peeled and sliced
3 cups potatoes, peeled and cut into 1/2-inch cubes
4 cups water, boiling
3 lbs cod (either salt or fresh) or 3 lbs haddock, cut into bite-sized pieces
1 3/4 cups evaporated milk
1 tablespoon salt
1/8 teaspoon pepper
1 tablespoon parsley, minced
1 tablespoon butter or 1 tablespoon bacon fat
1 tablespoon flour
pilot cracker

Steps:

  • Fry salt pork slowly in soup kettle.
  • Add sliced onions and cook for five minutes.
  • Add potatoes boiling water and fish; simmer slowly until potatoes are tender.
  • Add evaporated milk, salt, pepper and parsley.
  • Melt butter or bacon fat in a small frying pan.
  • Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
  • Cook an additional five minutes.
  • Pour over pilot crackers and serve.

FISH CHOWDER



Fish Chowder image

Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.

Provided by Elise Bauer

Categories     Soup     Chowder     Cod     Fish     Fish Stew     New England     Seafood     Seafood Stew     Soup

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 teaspoon butter
2 medium yellow onions, chopped (about 2 cups)
1/2 cup dry white wine (optional)
3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
2 cups clam juice
1 bay leaf
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
1 1/2 to 2 pounds cod*, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
1 1/2 cups heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)
  • Add potatoes, clam juice, spices, then simmer: Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.
  • Heat cream: In a separate pot, heat the cream until steamy (not boiling).

Nutrition Facts : Calories 644 kcal, Carbohydrate 37 g, Cholesterol 188 mg, Fiber 4 g, Protein 43 g, SaturatedFat 16 g, Sodium 837 mg, Sugar 5 g, Fat 36 g, ServingSize Serves 6, UnsaturatedFat 0 g

FISH CHOWDER



Fish Chowder image

You'll often find one-pot meals in Gullah cuisine, and this fish stew is definitely that! Creamy, smoky, and slightly sweet, it's packed with corn, potatoes, bacon and cod. It also feeds a crowd as an appetizer or main dish.

Provided by Kardea Brown

Categories     appetizer

Time 1h5m

Yield 8 appetizer servings; 4 to 6 main dish servings

Number Of Ingredients 14

8 slices thick-cut applewood-smoked bacon, diced, plus more cooked, crumbled bacon for garnish, optional
3 stalks celery, sliced
1 large yellow onion, diced
3 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups seafood or vegetable stock
2 cups heavy cream
2 cups fresh or frozen corn kernels
1 pound russet potatoes, peeled and cut into large chunks
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 pounds cod or other firm white fish, cut into bite-size pieces
Chopped fresh dill and chives, for garnish

Steps:

  • Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
  • Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
  • Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
  • Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER



Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

  • Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
  • Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

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