New England-Style Fish Chowder Recipe
This classic New England-style fish chowder is hearty and satisfying. It's can be made with haddock, cod, halibut, or practically any lean white fish.
- Serves: 6 persons
- 2ounces salt pork (or 2 strips bacon)
- ½large onion, chopped
- 2 ½tbsp. all-purpose flour
- 1qt. fish stock
- ¼cup white wine
- ½lb. red potatoes, scrubbed and cut into approx. 1/2-inch cubes
- ½lb. boneless white fish (skin removed), cut into 3/4-inch cubes
- ¾cup half and half
- 2tbsp. chopped fresh parsley
- Kosher salt and ground white pepper, to taste
Step 1Cut the salt pork or bacon into about 1/4-inch cubes. This may be easier if you let it sit in the freezer for a few minutes before dicing it.
Step 2Add the pork or bacon to a heavy-bottomed saucepot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3 to 4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.
Step 3Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.
Step 4Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux . Cook the roux for another 3 to 4 minutes, but like the onions, don't let it brown.
Step 5Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.
Step 6Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife. You should see an occasional slow, gentle steam bubble but not the rapid bubbling of a full boil.
Step 7While you're waiting for the potatoes to cook, heat the half-and-half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won't cool down the chowder.
Step 8Add the hot half and half and bring the chowder back to a simmer for just a moment.
Step 9Reduce heat to lowest setting and carefully stir in the fish. Heat very gently for about 5 minutes or until the fish is fully cooked. Don't let it boil.
Step 10Season to taste with kosher salt and white pepper , stir in the parsley and serve right away.