Fish chowders are common around the world. Once considered food for the poor, fish chowders are centuries old and precede clam chowders. The word chowder may stem from the old English word jowter, meaning fish peddler. Chowder making in the United States began in New England. English and French immigrants brought chowder with them to the New World. A recipe for fish chowder appeared in the Boston Evening Post in 1751. Chowders can be creamy white, clear, or have a tomato base. Recipes vary widely.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp butter
- 2 cups chopped onion
- 4 fresh mushrooms, sliced
- 1 celery stalk, chopped
- 4 cups chicken stock
- 4 cups diced potatoes
- 2 lbs cod, diced into ½-inch cubes
- 1 cup clam juice
- ½ cup all-purpose flour
- ⅛ tsp Old Bay Seasoning, or to taste
- Salt, to taste
- Ground black pepper, to taste
- 2 cans (12 oz each) evaporated milk
- Bacon, cooked and crumbled (optional)
Directions
- Melt butter in a large stockpot over medium heat.
- Add onions, mushrooms, and celery and cook until tender, about 5 minutes.
- Add chicken stock and potatoes. Simmer 10 minutes.
- Add fish and simmer 10 minutes.
- Mix clam juice and flour together until smooth. Stir into soup and simmer 1 minute.
- Season with Old Bay, salt, and pepper.
- Remove from heat and stir in evaporated milk.
- Ladle into soup bowls and top each with crumbled bacon, if desired.
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