Jfks Fish Chowder Recipes

FISH CHOWDER

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

HEARTY NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

JFK'S FISH CHOWDER

Steps:

• Simmer haddock in a fish-poaching pan for 15 minutes. Drain. Reserve fish, broth and bones.
• In a 10-inch skillet, saute diced pork until crisp. Remove pork with a slotted spoon and reserve.
• Saute onion in the pork fat until golden brown.
• Add fish (flaked), bones, potatoes, celery, bay leaf, salt and pepper.
• Pour in fish broth plus enough boiling water to make 3 cups of liquid and simmer for 30 minutes.
• Add milk and evaporated milk and simmer for 5 minutes. Correct seasonings and remove bay leaf and ALL the bones.
• Add butter. Serve in a heated soup tureen and sprinkle top with salt pork.

JFK'S NEW ENGLAND FISH CHOWDER

Steps:

• Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
• Remove bones from fish.
• Saute diced pork until crisp, remove and set aside.
• Saute onions in pork fat till golden brown.
• Add fish, potatoes, celery, bay leaf, salt and pepper.
• Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
• Simmer for 30 minutes.
• Add milk and butter and simmer for 5 minutes.
• Serve chowder sprinkled with pork dice.

CLASSIC NEW ENGLAND FISH CHOWDER

Steps:

• Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon.