Fish Chowder
Aug. 8th, 2007 06:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tephraEven my brother, who opined that chowder was "a waste of fish", liked this one... once we badgered him into trying it.
Amounts are approximate and somewhat proportional, a serving of fish and potato per person with enough broth to construct a soup out of it.
4 Tbsp (1/2 stick) butter
1 medium onion, diced fine
2 ribs celery, diced fine
3 quarts water
1 bottle clam juice (8oz)
2 Knorr vegetable bouillon cubes (1 cube makes 2 cups of broth)
4 tsp Better Than Bouillon clam soup base
5 medium/large potatoes, cubed
2 large fish fillets (firm-fleshed whitefish, such as pollock or cod), cut into 1" cubes (approximately 2 pounds?)
1 can minced clams, with juice
1 can whole corn, with liquid
salt & pepper to taste
Saute onion and celery in butter until translucent or lightly browned. Add water, clam juice, bouillon, and soup base. Bring to a boil and add potatoes, cook until nearly tender (approximately 15 minutes). Add fish and reduce to heat to a hearty simmer/slow boil. When fish is cooked through add clams and corn, stir well, and adjust seasonings to taste.
This is a "New England home style" chowder, which means you add milk (or cream) just before serving. We've always added it to our bowls "to taste" and toss in some oyster/soup crackers.
Amounts are approximate and somewhat proportional, a serving of fish and potato per person with enough broth to construct a soup out of it.
4 Tbsp (1/2 stick) butter
1 medium onion, diced fine
2 ribs celery, diced fine
3 quarts water
1 bottle clam juice (8oz)
2 Knorr vegetable bouillon cubes (1 cube makes 2 cups of broth)
4 tsp Better Than Bouillon clam soup base
5 medium/large potatoes, cubed
2 large fish fillets (firm-fleshed whitefish, such as pollock or cod), cut into 1" cubes (approximately 2 pounds?)
1 can minced clams, with juice
1 can whole corn, with liquid
salt & pepper to taste
Saute onion and celery in butter until translucent or lightly browned. Add water, clam juice, bouillon, and soup base. Bring to a boil and add potatoes, cook until nearly tender (approximately 15 minutes). Add fish and reduce to heat to a hearty simmer/slow boil. When fish is cooked through add clams and corn, stir well, and adjust seasonings to taste.
This is a "New England home style" chowder, which means you add milk (or cream) just before serving. We've always added it to our bowls "to taste" and toss in some oyster/soup crackers.