Best Jfks New England Fish Chowder Recipes

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JFK'S FISH CHOWDER



Jfk's Fish Chowder image

President Kennedy has a weak digestive tract and preferred blander, simpler, nourishing foods like this.

Provided by carrie sheridan

Categories     Chowders

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs haddock
2 cups water
2 ounces diced salt pork (or bacon)
2 onions, sliced
4 large potatoes, peeled and diced
1 cup celery, chopped
1 bay leaf, crumbled
1 teaspoon salt
fresh ground pepper
boiling water, as needed
3 cups milk
1 (13 ounce) can evaporated milk
2 tablespoons butter

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.

Nutrition Facts : Calories 911.9, Fat 32.5, SaturatedFat 16.6, Cholesterol 229.4, Sodium 1661.3, Carbohydrate 88.1, Fiber 9.5, Sugar 5.7, Protein 66.6

NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield about 4-1/2 quarts.

Number Of Ingredients 10

1/2 cup butter, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 teaspoons salt
1/2 teaspoon pepper
3 cups boiling water
2 pounds haddock, cut into large chunks
4 cups milk
1 can (12 ounces) evaporated milk
Additional salt and pepper, optional

Steps:

  • In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Nutrition Facts :

PERFECT NEW ENGLAND FISH CHOWDER



Perfect New England Fish Chowder image

My favorite chowder! My family has been enjoying this wonderful chowder for three generations and I hope you enjoy, too! Rich creamy and satisfying, serve this hearty chowder steaming hot with chowder crackers or a buttered baguette. YUM! Tip: The quality of the olive oil you use will affect the outcome--be sure to use a good, high quality extra-virgin oil! Recipe is from my father who clipped it from the newspaper, long ago.

Provided by BecR2400

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup extra virgin olive oil
1 large onion, chopped
1 1/2 cups chopped celery
1 large carrot, shredded
1/4 cup flour
2 (13 3/4 ounce) cans chicken broth
1 cup heavy cream
1 (1 lb) package frozen cod fish fillet, cut into 1 inch cubes while frozen
1/2 teaspoon thyme
salt and pepper

Steps:

  • In a large saucepan, heat olive oil and saute onion, celery and carrot for 5 minutes or until lightly browned.
  • Stir in flour.
  • Gradually stir in chicken broth.
  • Stir over low heat until soup bubbles and thickens slightly.
  • Simmer for 10 minutes or until vegetables are tender.
  • Stir in cream and cubes of fish.
  • Stir in thyme.
  • Simmer for 5 minutes or until cubes of fish are cooked.
  • Season to taste with salt and pepper.
  • Serve very hot with chowder crackers or a crusty baguette with butter, and fresh snipped lemon thyme for garnish.

Nutrition Facts : Calories 365.3, Fat 28.1, SaturatedFat 11.2, Cholesterol 86.9, Sodium 513.6, Carbohydrate 9.9, Fiber 1.3, Sugar 2.5, Protein 18.2

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 FISH CHOWDER



New England Fish Chowder image

To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn't require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

Provided by mtodryk

Categories     Chowders

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

4 ounces salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons butter
2 medium onions, cut into 3/4-inch dice
6 -8 sprigs fresh thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 lbs potatoes, peeled and sliced 1/3-inch thick
5 cups clam juice
salt & freshly ground black pepper
3 lbs fish fillets
1 1/2 cups heavy cream

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, leaving the fat in the pot, and reserve until later.
  • Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
  • Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn'4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then 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; 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 low heat; don',et it boil. Warm the cracklings in a low oven (200° 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, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

Nutrition Facts : Calories 713.2, Fat 34.8, SaturatedFat 17.2, Cholesterol 174.5, Sodium 937.4, Carbohydrate 58.9, Fiber 10.1, Sugar 7.1, Protein 45.9

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