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Recipe Thursday-New England Fish Chowder

Posted on December 22nd, 2011 | Posted in Recipes, Soup and Stew

This was a perfect dish for a cold wintery night. It is simple to make and not very heavy like other traditional chowders. We served ours with chopped up fresh chives, fried bacon and oyster crackers. Tonight I’ll be happily eating the leftovers.

New England Fish Chowder

Yield 6-8 Servings

2 tablespoons unsalted butter (880000)
2 onions, cut into 1/2-inch dice
4 ounces salt pork, rind removed, rinsed, and cut into 2 pieces (GRF130)
1 1/2 teaspoons minced fresh thyme
salt (991861)
pepper (CQP065)
3 bay leaves (CQB011)
5 cups water
2 pounds skinless cod or haddock fillets, sliced crosswise into 6 equal pieces (553292/553363)
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 cups whole milk (HPH004)
1 tablespoon cornstarch (991869)
bacon (KNZ2660)
oyster crackers (991702)

Melt butter in Dutch oven over medium heat. Add onions, salt pork, thyme, 3/4 teaspoon salt, and bay leaves; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer. Remove pot from heat, gently place fish fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer fish to bowl.

Return pot to medium-high heat, add potatoes, and bring to simmer. Cook until potatoes are tender and beginning to break apart, about 20 minutes.

Meanwhile, whisk milk, cornstarch, and 1/2 teaspoon pepper together in bowl. Stir milk mixture into chowder and return to simmer. Return fish and any accumulated juices to pot. Remove pot from heat, cover, and let stand 5 minutes. Remove and discard salt pork and bay leaves. Stir gently with wooden spoon to break fish into large pieces. Season with salt and pepper to taste. Serve immediately.

Recipe from Cook’s Illustrated, January/February 2012

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