Best Classic Fish Chowder Recipes

Classic New England Fish Chowder image

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16-18 serving (about 5 quarts).

Number Of Ingredients 10

1/4 pound salt pork or bacon
3 onions, sliced
4 cups diced uncooked peeled potatoes
9 cups water, divided
2 cups milk
1 tablespoon butter
1-1/2 teaspoons salt
1 teaspoon pepper
2 to 3 pounds haddock fillets, cut into large chunks
Minced fresh parsley

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.

Nutrition Facts :

Fish Fumet for Classic Fish Chowder image

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
2 leeks, thinly sliced and rinsed well
2 fennel bulbs, coarsely chopped
2 celery stalks, coarsely chopped
2 pounds hake or cod heads, tails, and bones, cut into 2-inch pieces
5 whole black peppercorns
1 fresh bay leaf
1 teaspoon coriander seeds
3 stems fresh tarragon
3 stems fresh flat-leaf parsley
3 stems fresh chervil
15 fresh chives

Steps:

Heat a 12-quart stockpot over low heat. Add oil, shallot, leeks, fennel, and celery, and cook, stirring frequently, until softened, about 30 minutes. (Do not let vegetables brown.)
Add fish heads, tails, and bones, and cook until just starting to release their juices, 10 to 15 minutes. Add peppercorns, bay leaf, coriander, and water to cover bones by 1 inch. Raise heat to high, and simmer, then immediately reduce heat to medium-low. Simmer gently for 30 minutes, skimming any foam that rises to the surface; discard foam. (A hard boil will break the fish apart and make your fumet cloudy and bitter.)
Turn off heat, and add tarragon, parsley, chervil, and chives. Cover, and let steep for 20 minutes.
Strain fumet through a fine sieve lined with cheesecloth set over a large container. Cover, and refrigerate for up to 1 day (or freeze for up to 3 months; thaw before using).

Classic Fish Chowder image

Provided by Martha Stewart

Number Of Ingredients 10

1 ounce (2 tablespoons) unsalted butter
3 thin slices fatback, rinsed, or 2 slices bacon
4 stems fresh flat-leaf parsley, tied, plus more, finely chopped, for garnish
1 fresh bay leaf
1 large russet potato, peeled, cut into 1/2- to 3/4-inch dice
3 cups Fish Fumet for Classic Fish Chowder
1 pound white fish, such as cod, haddock, or pollack, cut into 1 1/2-inch pieces
1 cup whole milk
2 teaspoons coarse salt
Freshly ground pepper, for serving

Steps:

Melt butter in a large pot over low heat. Add fatback or bacon, and cook for 3 minutes. Discard pork. Add parsley, bay leaf, potato, and fish fumet. Simmer gently until potato is tender, 6 to 8 minutes.
Add fish, cover, and gently simmer until fish is just cooked through, about 2 minutes. Gently stir in milk and salt, and heat until warmed through, about 30 seconds. Remove from heat. Discard parsley and bay leaf. Serve chowder immediately with freshly ground pepper and chopped parsley on the side.