NEW ENGLAND FISH CHOWDER
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.
Nutrition Facts :
CREAMY NEW ENGLAND FISH CHOWDER
An authentic, easy New England fish chowder recipe. Made with milk, potatoes, and good, fresh fish.
Provided by Unpeeled
Categories Soup
Number Of Ingredients 10
Steps:
- Dice the potatoes and onions. PRO TIP: Keep cut potatoes from discoloring by covering them in cold water until ready for use.
- In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.
- Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.
- Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.
- Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning.
- Top with fresh minced chives and serve with oyster crackers or hot biscuits.
OLD-FASHIONED NEW ENGLAND FISH CHOWDER
Adjust the flavor by adding a bay leaf or dried thyme along with the potatoes (discard bay leaf before serving). Or garnish each serving with chopped fresh parsley or crumbled cooked bacon.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. , Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.
Nutrition Facts : Calories 262 calories, Fat 11g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 534mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
FISH CHOWDER
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
Provided by Dreamgoddess
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod fillets into bite sized pieces.
- Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Add fish and cook 10 minutes longer.
- Add milk.
- Reheat, but do not boil.
- Serves 4.
- Serve hot, with freshly baked home made bread or rolls and butter.
Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4
CHUNKY FISH CHOWDER
You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids
Provided by Lesley Waters
Categories Lunch, Soup, Supper
Time 40m
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
- Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.
Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.82 milligram of sodium
SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
- Add the mace, cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
THE REAL DEAL NEW ENGLAND FISH CHOWDER
I have been eating and making this my entire life! I also use the same basic recipe to do my clam and corn chowders. Chowder must be a milk based soup and the originals were fish and clam only. Corn and some wacky ones appeared later. I thicken my chowders and my mother doesn't. It is personal preference, though the earliest chowders were thickened using ground Ship's Biscuit and then Common Crackers. Chowder means Maine to me, where I was born and raised. I use evaporated milk for the creaminess without the cream. Many use milk and some use half-and-half. Chowder should be simple and flavorful from the fish or clams, potatoes and onions and never "mucked up." Okay, so I am a chowder purist! :) I have also given my own clam and corn chowder variations. Small salt pork cubes crackly fried and drained on a paper towel used to be added last to chowder though many people dropped this when cholesterol became bad news. My mother stopped using the fried salt pork which I never could keep my hands out of before it went into the chowder. I have gotten used to it this way and even in many/most chowder houses around New England, you will see this practice has ceased.
Provided by Hajar Elizabeth
Categories Chowders
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Your pot may only take 2 cans of the evaporated milk. Zaar didn't like 2-3 cans. :). Those who hate or are skeptical about evaporated milk have all loved my chowders.
- Place onions and potatoes with thyme and salt and pepper into a large pot and cover with water. If you aren't going to thicken, add butter now.
- Bring to the boil and cook until potatoes begin to cook.
- Using the butter and flour make a roux in a small frying pan by melting the butter, stirring in the flour, whisking and cook 1 minute.
- Continue to cook at a simmer until potatoes are just underdone.
- Add the roux and simmer on medium high heat, stirring until quite thick. Add fish and lower heat to a gentle simmer for 5 minutes.
- Add evaporated milk.
- Lower heat and allow to cook until potatoes are just tender.
- Raise heat to near the boil and turn the heat off. Allow to stand covered most of the day or overnight. Adjust seasoning.
- It can be eaten at this point though I prefer to leave on lowest heat and stir occasionally for an hour then allow to stand all afternoon; overnight is best. I always think most chowders, soups, stews and sauces are best made a day in advance.
- This is at it's very best made a day ahead and slowly reheated. This will not freeze. I prefer cod for the flavor and is most commonly used. There appears to be many steps though all simple. I can throw this together nearly as quick as I can open a can.
- Serve with crackers and sour pickles if you want to go "all New England!".
- VARIATION 1.
- If I am doing clam chowder I use 1 pint of chopped fresh clams or 3-4 small cans of minced clams; using the iquid as part of the water with both fresh and canned clams.
- VARIATION 2.
- For corn chowder I use 2 cans of cream style corn and 1 can of whole kernel corn plus 1 small jar of baby food corn. It really ups the corn flavor.
Nutrition Facts : Calories 376.5, Fat 17.4, SaturatedFat 10.6, Cholesterol 73.5, Sodium 204.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.1, Protein 18.4
NON-DAIRY FISH CHOWDER
This is a hardy fish chowder that is low in fat and still rich tasting. While it is easy to prepare, it is not a spur-of-the-moment dish since it must sit overnight to bring out the full flavor. Fat-free margarine and creamer may be used without sacrificing flavor.
Provided by CLIFH2
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 9h40m
Yield 10
Number Of Ingredients 7
Steps:
- In a large stock pot, melt margarine over medium high heat. Cook and stir chopped onion until translucent, but not darkened. Carefully add 3 quarts of water, increase heat to high, and bring to a low boil. Once boiling, stir in diced haddock and potatoes. Reduce heat to medium, and cook at a low boil for 30 minutes, stirring frequently to prevent sticking. Remove pot from heat, and allow to cool until mildly warm.
- Stir non-dairy creamer into cooled soup, slowly and thoroughly to avoid lumps from forming. Season to taste with salt. Cover and refrigerate 8 hours, or overnight, to develop flavors.
- To serve, reheat on the stove or in the microwave. Adjust seasoning as needed with salt. Serve with soda crackers and sweet pickles.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 45.9 g, Cholesterol 45.1 mg, Fat 14.6 g, Fiber 3.4 g, Protein 19.3 g, SaturatedFat 6.5 g, Sodium 641.4 mg, Sugar 3.8 g
FISH CHOWDER
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 3h15m
Yield Four to six servings
Number Of Ingredients 14
Steps:
- Rinse the fish and place in a kettle with the bay leaves and peppercorns. Add water to cover, at least two and one-half cups, and bring to a simmer over gentle heat. Cover the kettle and let simmer, 10 to 15 minutes, until the fish is cooked through but still firm-textured. (If necessary, you may cut the fish in half in order to fit the kettle.) Remove the fish from the broth. Skin and bone the cooked fish, break the flesh into chunks and set aside. Return the skin and bones, as well as head and tail pieces, to the broth and continue to simmer, covered, for 30 minutes to give a well-flavored broth for the chowder.
- Melt the butter in another soup kettle and gently saute the diced salt pork until the scraps have rendered their fat and turned crisp and brown. Remove the pork, drain on absorbent paper and set aside.
- In the hot fat, saute the onion slices gently until they begin to brown. Then add the potato cubes and turn in hot fat to coat them well. When the potatoes begin to sizzle, add at least two cups of fish broth, strained of the bay leaves and peppercorns. The potatoes should be floating, but not drowning, in the liquid. Simmer gently, covered, until the potatoes are tender enough to pierce with a fork.
- Add the fish pieces and continue simmering another five minutes.
- Heat the whole milk to just below boiling. Add it, a quarter of a cup at a time, to the chowder. Heat the evaporated milk and add it in a similar fashion. From the moment the milk is added, the chowder must not boil. This is very important. If it boils, it may curdle.
- Taste for seasoning and add salt, pepper and the dry mustard powder. Mix well. Then put the chowder ''to set,'' as they say in Maine, for at least two hours. Ideally, it should be placed on the least warm area of the woodstove top where it will stay just below the simmering point. A very low gas flame, as long as the chowder doesn't boil, will do as well. If you can't keep it at a temperature just below boiling, it is better to refrigerate the chowder for a day, rather than leaving it at room temperature.
- When ready to serve, reheat the chowder, without bringing to the boil. Put a pat of butter in each chowder bowl before filling it, and sprinkle bits of browned pork scraps over the top. Pass the crackers to add to the soup.
COCONUT FISH CHOWDER
Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream of coconut. Reduced-fat coconut milk contains thickeners and other additives; it's best to use small amounts of regular coconut milk instead.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add onion, red-pepper flakes, and coarse salt; cook until onion is soft, about 5 minutes. Add water and thawed frozen corn kernels. Bring to a boil; reduce heat, and simmer until corn is tender, 4 to 5 minutes.
- Using a slotted spoon, transfer 1 1/2 cups corn and onions to a blender. Add coconut milk; blend until smooth.
- To pan, add red snapper fillets. Simmer until opaque throughout, about 5 minutes. Return corn puree to pan. Break up fish with a spoon; heat until just warmed through (do not boil).
- Remove from heat; stir in 3 to 4 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges, if desired.
COCONUT COD CHOWDER
This herb-laced chowder gets its silky texture and nutty flavor from coconut milk, a plant-based substitute for the more traditional heavy cream used in many chowders. Cannellini beans are a protein-rich swap for potatoes that offer a creamy, satisfying bite.
Provided by Justin Chapple
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a Dutch oven or large saucepan over medium heat until glistening. Add the celery, onion, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 7 minutes.
- Add the clam juice and coconut milk and bring just to a simmer. Add the cod and beans, then cover and simmer over low heat until the fish is just cooked through, 5 to 7 minutes.
- Add the tomatoes and lemon juice; let stand for 1 minute. Gently stir in the dill, parsley and scallions and season with salt and pepper. Ladle into bowls and serve, passing additional herbs and crushed red pepper, if using, at the table.
CATHY'S AMAZING FISH CHOWDER
Restaurant style comfort food directly from Maine that is easy to make and wonderful to eat!! Any white fish such as haddock may be used in place of the cod. Serve with crackers and corn bread if desired!! The real person that deserves full credit for this recipe is a wonderful mother named Cathy that lives in Chicago and loves her son in Kansas!!
Provided by JAY90
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.
- Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.
Nutrition Facts : Calories 379 calories, Carbohydrate 30.7 g, Cholesterol 80.1 mg, Fat 15.5 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7 g, Sodium 563.9 mg, Sugar 7.3 g
More about "fish chowder recipes with milk"
AN INCREDIBLY EASY FISH CHOWDER RECIPE - THE LEAN GREEN …
From theleangreenbean.com
5/5 (4)Estimated Reading Time 3 minsServings 4Total Time 25 mins
- Heat oil in a large pot or dutch oven over medium heat. Saute bacon, onion and potatoes for 10 minutes, stirring frequently.
- Add broth and lay fish on top of potatoes in pot. (Don’t worry about cutting it up. It will flake apart when cooked)
- Add the Old Bay, salt and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through, about 10 minutes. Use a spatula to break the fish into chunks.
KETTLE OF FISH CHOWDER | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 8Energy 234 CaloriesCarbohydrate 19 gFat 9 g
CLASSIC SEAFOOD CHOWDER RECIPE WITH MILK | CANADIAN …
From dairyfarmersofcanada.ca
Servings 4-6Energy 266 CaloriesCarbohydrate 38 gFat 5 g
10 BEST MAINE HADDOCK CHOWDER FISH CHOWDER RECIPES
From yummly.com
COCONUT COD CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
COCONUT-FISH CHOWDER RECIPE - PILLSBURY.COM
From pillsbury.com
SEAFOOD CHOWDER RECIPE | AUSTRALIAN WOMEN'S WEEKLY …
From womensweeklyfood.com.au
NEW ENGLAND STYLE FISH CHOWDER IN A BREAD BOWL
From theyummylife.com
LIGHT SEAFOOD CHOWDER – HEALTHY FISH STEW FOR …
From recipesjust4u.com
FISH CHOWDER SOUP | RECIPETIN EATS
From recipetineats.com
FISH CHOWDER RECIPE - CHEF BILLY PARISI
From billyparisi.com
NEW ENGLAND FISH CHOWDER RECIPE - SIMPLE NOURISHED LIVING
From simple-nourished-living.com
FISH CHOWDER | NEW WORLD
From newworld.co.nz
FISH CHOWDER WITH COCONUT MILK – MODERN VINTAGE VILLE
From modernvintageville.com
KETO FISH CHOWDER - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CLASSIC SEAFOOD CHOWDER RECIPE WITH MILK | CANADIAN GOODNESS
From pinterest.ca
BEST FISH CHOWDER RECIPE | NORTH COAST SEAFOODS
From northcoastseafoods.com
SIMPLE FISH CHOWDER RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
FISH CHOWDER - AMANDA'S COOKIN' - SOUP
From amandascookin.com
EASY FISH CHOWDER: A QUICK NO RECIPE, RECIPE - 31 DAILY
From 31daily.com
RECIPE: FISH CHOWDER WITH VEGGIES (USING ALMOND MILK OR SOY MILK …
From recipelink.com
SLOW COOKER FISH CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW COOKER FISH CHOWDER SOUP | HOMEMADE & YUMMY
From homemadeandyummy.com
10 BEST FISH CHOWDER WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
HEALTHY SEAFOOD CHOWDER - KIM'S CRAVINGS
From kimscravings.com
CREAMY FISH CHOWDER RECIPE (THAI-INSPIRED!) | FOODIECRUSH.COM
From foodiecrush.com
RICH AND CREAMY FISH CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE: CREAMY-YET-LIGHT FISH CHOWDER - KITCHN
From thekitchn.com
BEST MARITIME SEAFOOD CHOWDER RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FISH CHOWDER RECIPE MILK | DEPORECIPE.CO
From deporecipe.co
A CLASSIC NOVA SCOTIA FISH CHOWDER RECIPE – CHEFS NOTES
From chefsnotes.com
7 SEAFOOD CHOWDER RECIPES | WILD ALASKAN COMPANY
From wildalaskancompany.com
RICK STEIN FISH CHOWDER BEST RECIPES
From findrecipes.info
FISH CHOWDER RECIPE | MYRECIPES
From myrecipes.com
THE BEST FISH CHOWDER WITH EVAPORATED MILK - BEST RECIPES IDEAS …
From momsandkitchen.com
TRADITIONAL NEWFOUNDLAND SEAFOOD CHOWDER - BONITA'S KITCHEN
From bonitaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love