New England Seafood Chowder The Real Deal Recipes

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THE REAL DEAL NEW ENGLAND FISH CHOWDER



The Real Deal New England Fish Chowder image

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

1 lb haddock fillets or 1 lb pollock fillet
4 -5 potatoes, cut in 1-inch cubes
3 onions, sliced into half moons
1 -1 1/2 teaspoon ground thyme
3 (12 ounce) cans evaporated milk (2-3 cans)
4 ounces butter
4 ounces flour
salt
pepper
water

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

NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 14

1 pound whitefish fillets, skin removed
2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
2 celery ribs, finely chopped
1 large onion, chopped
3 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 can (6-1/2 ounces each) minced clams, undrained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) tiny shrimp, rinsed and drained
2 tablespoons butter
1 tablespoon diced pimientos
2 teaspoons salt
1/2 teaspoon pepper
Minced fresh parsley

Steps:

  • Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 24

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons butter
2 medium onions, cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, recipe follows
Kosher or sea salt and freshly ground pepper
3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed
1 1/2 cups heavy cream
2 tablespoons finely chopped Italian parsley leaves
2 tablespoons finely chopped fresh chives
2 tablespoons butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, peeled and very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed and rinsed clean of any blood.
2 1/2 to 3 pounds fish bones from sole, flounder, bass and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
Kosher or sea salt

Steps:

  • Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
  • Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
  • Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
  • Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  • Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
  • Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
  • Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
  • Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
  • Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
  • Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
  • Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL



New England Seafood Chowder - the Real Deal image

Make and share this New England Seafood Chowder - the Real Deal recipe from Food.com.

Provided by CarolynneM

Categories     Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs white fish fillets, washed and cut into 2 inch pieces (bass, cod, or haddock)
2 cups fish stock
1/2 cup butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup all-purpose flour
1 lb clam, minced
3 cups half-and-half
2 cups red potatoes, cut into 1/2 inch cubes
1 bay leaf
2 tablespoons parsley, chopped
1/2 lb fresh sea scallop, chopped
1/2 lb shrimp, peeled, deveined, chopped
1/2 lb lobster meat
salt
pepper
parsley

Steps:

  • In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
  • In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
  • In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.

Nutrition Facts : Calories 511.2, Fat 25.4, SaturatedFat 14.4, Cholesterol 251.7, Sodium 524.7, Carbohydrate 18.9, Fiber 1.1, Sugar 0.9, Protein 49.8

NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

Categories     Soup/Stew     Milk/Cream     Fish     Leafy Green     Potato     Lunch     Bacon     Curry     Kale     Butternut Squash     Fall     Winter     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 12

8 bacon slices, chopped
2 large onions, chopped
1 tablespoon curry powder
4 8-ounce bottles clam juice
4 cups 1/2-inch dice peeled white potatoes (about 3 pounds)
4 cups 1/2-inch dice peeled butternut squash (about 3 pounds)
2 bay leaves
4 cups chopped kale leaves
5 cups milk
1 cup half and half
2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled
3 pounds mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4-inch pieces

Steps:

  • To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
  • Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

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