Thursday, April 12, 2012

New England Whatever Chowder

I've had some bought-in-bulk Haddock fillets from Wegman's waiting to be used in my freezer. It was a little chillier this morning, and I figured why not try a fish chowder? You really can make this with anything seafood, clams, fish, scallops, shrimp, although they may add more fishyness than a lighter fish would. This chowder is delicious and really easy to throw together. Easy to make, store, and clean up, it's a weeknight winner. Boom.

Haddock Chowder
BACON - we used 5 pieces
russet, red, or yukon potatoes - 4 large or a bunch of smalls, quartered and diced.
1 large onion - we used a sweet onion and it was extra yummy. Diced.
1/4 lb of Haddock or any kind of seafood, cut into small pieces.
frozen corn if desired
1/2 cup heavy cream
chicken broth, enough to cover the potatoes, 32oz should do it. (water is fine too)

Throw some bacon in your dutch oven or large pot on medium and let all the fat render out. Can you see the theme on this blog? Render. Fat. DELICIOUS. Make the bacon nice and crispy, then put it on the side. Exercise ALL your willpower to not eat the bacon while you're cooking.

In the bacon fat, sautee the onions and throw in some seasoning; we used Bell's Seasoning because I think it should be part of the structure of the onion itself. That's how well it goes with onions. They should call it Bell's onion enhancer. Anyway, cook the onions and seasoning and salt and pepper for a few minutes until they're soft and smelly and wonderful. Throw in the potatoes. Cover the onions and potatoes with just enough chicken broth (or water if you don't have it on hand), and bring to a boil, then reduce to a simmer. Simmer about 15 minutes, or until taters are tender. Towards the end you can throw in as much or little frozen corn as you'd like.

Add your fish to the simmering broth, and cover for 5 minutes, or until the fish is no longer translucent. Turn the heat down till you no longer see bubbles, and add as much heavy cream (or milk) as you'd like, to taste. 1/2 cup is good. At this point, check the seasoning, and add more salt if you need it. Toss the chowder in some bowl, add the crumbly bacon on top and serve with crusty bread if you can. We used Trader Joe's ficelle bake at home rolls and it was just perfect with this. All in all a cheap and yummy meal! You'll have leftovers for a few days and chowders are ALWAYS better the day or two after :)


ps I hope you washed your hands first.


  1. Um, you forgot the step where you first wash your hands. :)

  2. oh my gosh babe you don't read my blog do you. You skim and comment dont you.

  3. ah man i didn't the PS. *FAIL*

  4. you didn't the PS? how do you do or do not a PS? New blog entry, Scout.

  5. I am literally watching you type next to me. From your computer. There is no autocorrect.