| Helen's Fish Chowdah |
|
If you have ever lived in New England, you know that
"Chowdah" is the correct spelling and pronunciation
for the delicious creamy soup usually made with
clams and sometimes with fish. This version
uses fish, but feel free to add clams.
Only 30 minutes of preparation, and
you'll feel like you are in New England. Tips: you can get fish stock that the recipe calls for in many fish markets. You can also substitute it with clam juice or even chicken broth. All the herbs in this recipe are optional. Use whatever mix you have on hand. |
| Serves 4 as main course (6-8 as first course) |
 |
|
| Ingredients | Directions |
|
3 strips bacon large stockpot |
Sauté bacon until crisp, remove to a bowl and set aside. Crumble it when it's cool enough to handle. |
|
1 onion finely chopped 2 celery stocks finely chopped 1/4 tsp sugar 1/4 tsp salt |
Sauté celery and onion in bacon fat over medium heat until soft. Add sugar and salt and sauté until golden brown. |
|
1/4 cup flour 1 Tbsp butter |
Reduce heat to low, stir in flour and butter. Stir constantly for 2-3 minutes. |
|
3 cups of fish stock (or unsalted clam juice) 1/3 cup white wine 1/2 tsp salt 1/8 tsp white pepper |
Stir in the liquids and whisk until no lumps of flour remain. Cover and bring to a boil. |
|
1 red skinned potato 1.5 cups whole kernel corn |
Do not peel the potato. Chop it and add to the pot. Add the corn. Reduce heat to med-low, cover, cook 15 minutes or until potatoes are very tender. |
|
1/2 tsp salt 1/8 tsp black pepper 1 1/2 Lb cod, scrod, or haddock |
When potatoes are really soft, season fish with salt and pepper, and add it to the pot, cover and bring to a
simmer. Simmer on med-low heat for 7-10 minutes or until the fish flakes. |
|
3/4 cup heavy cream 1/2 cup milk |
Pour cream and milk into the soup. Increase heat to high and
bring to a boil stirring to break up the fish into spoon size
chunks. After the soup comes to a boil, reduce heat to med-low and simmer 5 minutes. Correct seasoning. Take off heat. |
|
splash of cognac (optional) 2 Tbsp chopped parsley |
Stir in cognac, let sit 5 minutes. Pour into bowls and top with crumbled bacon and parsley. |