An authentic, easy New England fish chowder recipe.
Keywords:: buttercream, chowder, fish, maine, new england, soup
3medium Yukon gold potatoes, peeled and cut to a medium dice
5tablespoonsunsalted butter, divided
1medium yellow onion, diced small
1poundfresh haddock or cod fillets, picked over for bones
112-ounce can of evaporated milk
1/2cuphalf-and-half or heavy cream
1 1/2teaspoonskosher salt, or to taste
fresh minced chives and oyster crackers, to garnish (optional)
Dice the potatoes and onions. PRO TIP: Keep cut potatoes from discoloring by covering them in cold water until ready for use.
In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.
Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.
Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.
Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning.
Top with fresh minced chives and serve with oyster crackers or hot biscuits.
A recipe from Unpeeled. Copyright 2020. All rights reserved.