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February 19, 2016

New England Style Fish Chowder #FishFridayFoodies

Not all chowders are made with clams. Some use fish instead, like this amazingly delicious, thick, and hearty New England Style Fish Chowder.


New England Style Fish Chowder is a hearty and satisfying meal. But it's not as simple as throwing some fish and vegetables into a pot and calling it fish chowder. In order for a New England style chowder to be considered a chowder, it needs to include a few things. First, it must be made with a lean white fish, such as cod (which is what I used) haddock, or halibut. Second, a smoked pork product, such as bacon or ham is added, third, a white mirepoix, or white stock, and fourth, a cream base. This chowder has all that and more!


*Fun Food Fact: Chowder comes from the French word chaudière, which means cauldron.


New England Style Fish Chowder, a satisfying meal perfect for the cold days of Winter. {Click to Tweet}

Before I go any further with the recipe, let me introduce you to the reason why I'm sharing it today.

This post is part of a foodie group I belong to, hosted by my bloggy friend Wendy from A Day in the Life on the Farm. She wanted to incorporate more fish in her diet, and thought a monthly link up, where her friends could share their seafood/fish recipes, would be a good way to get some new recipes to try. #FishFridayFoodies meets up on the third Friday of each month, and members share their newest seafood recipe, that follows a monthly theme. There is a blog hop included, so everyone can easily visit the other participants recipes with just a click of their mouse.


The star of the show is cod, my favorite type of white fish, with the supporting characters of onions, celery, carrots, potatoes, bacon, crackers, vegetable broth, milk, and seasonings. All of them combined make for one amazing chowder. It's thick, creamy, filling, and so satisfying. It's the perfect way to warm up on a cold Winter night.


New England Style Fish Chowder


Ingredients

6 slices bacon, cut in 1" pieces
1 medium onion, diced
1 cup green onion (about 8 green onions), chopped
1 stalk celery, diced
2 garlic cloves, minced
3 cups vegetable broth
2 cups water
1 cup carrots, diced
4 cups red potatoes, peeled and cubed
12 saltine crackers, finely crushed
2 teaspoons dried thyme leaves
1 teaspoon sea salt, or to taste
4 - 5 grinds of fresh ground black pepper
1 pound cod fish fillets
1 - 12 ounce can evaporated milk

Directions

In a large heavy-bottom pot, brown bacon over medium-high heat. Drain bacon on a paper towel, reserving 1 tablespoon of bacon grease in the pot
Add onions, celery, and garlic to bacon grease and saute until soft. (about 2 - 3 minutes)
Pour in vegetable broth and water, along with carrots, potatoes, cracker crumbs, thyme, salt, pepper, and bacon pieces. Stir and bring to a boil.
Reduce heat to low and simmer until potatoes are soft. (15 - 20 minutes)
Add fish fillets, pressing them down into the broth. Cook until fish is cooked through. (7 - 10 minutes)
Add evaporated milk and stir to combine everything, breaking the fish up into pieces as you do so.
Cook just long enough to heat the soup back up. Taste for seasonings and serve immediately..

Cooks notes: *Be careful not to cook the soup more then nessasary. You want the fish pieces to hold their shape.

*I highly recommend using red potatoes in this recipe, as russet potatoes have a tendency to fall apart as they simmer. Red potatoes hold their shape better and can withstand a longer cooking process.

*Leftovers reheat beautifully, although you'll probably have to add a splash or two of milk to thin it out.

Adapted from The Yummy Life






Q: Do you pronounce it, "Chowder" or "Chowdah"?

Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!


Our #FishFridayFoodies theme for this month is Seafood Stews and Soups of the World. The theme was chosen by Stacy of Food Lust People Love.


Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com.

Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

18 comments:

  1. I am intrigued by the addition of the crackers to this chowder. It sounds sooooo delicious.

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    1. I was to Wendy. I couldn't find another recipe like it, so I was really interested in making it. It helped thicken the chowder up perfectly.

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  2. I love good cream chowders like these. Reminds me of my mom!

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    1. I do to Sue. It was the first time I have made a homemade chowder, and will definitely be making it again.

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  3. Oh, April, what a wonderful bowl of creamy chowder you've got there! I knew I was going to really love it when the first ingredient was bacon!

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    1. I'm with ya on that one Stacy, I'm a sucker for any recipe that has bacon in it. :)

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  4. Yumm!! This looks fantastic!!

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  5. April, this looks SO fantastic! I think I need a bowl of that right about now.

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  6. Cod is one of my favorites too April! This chowder is delicious looking. Thanks so much for the info on what a true New England chowder should be comprised of!

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    1. Thank you Karen. I love researching a recipe, and finding out it's history.

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  7. Love this delicious chowder soup, too yummy.

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  8. Looks great. I particularly love that you use crackers in the soup.

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    1. I was kind of surprised that crackers was an ingredient in the chowder, but it wound up thickening it perfectly.

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  9. April your chowder seems to be packed with flavour. The addition of the crackers would be inviting to kids for sure. Love it - bookmarked for a winter night!

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    1. Thank you Georgina, I hope you enjoy it as much as we did.

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