Well, it's getting to be that time of year again, and we all know what that is, right?
It's "Chowdah" Time! Specifically, Fish Chowder to be exact.
1 - Med. onion finely chopped (I rough chop then use a food processor)
1 - Celery stalk - sliced about 1/8"
3 - Fresh shrooms - sliced
1.5 lb. - white fleshed fish (I use Cod) - diced into 1/2" cubes
2 - potatoes - diced (I like to leave the skins on)
3 Cups - Chicken stock
2 Cups - Milk (whole milk) (you can use 2%, but you might have to add flour to thicken)
1 jar - Clam juice (cheating, I know)
3 Tbsp - butter
S&P to taste
1/2 Tsp - Old Bay (optional)
1/4 Tsp - Paprika (smoked if ya' got it)
1. Melt 2 Tbsp of the butter in a dutch oven. Toss in the shrooms, onions and celery; saute until soft.
2. Add in the taters, chicken stock. Simmer until potatoes are forkable. (sounds like a dirty word, huh? 'Forkable') Should be about 20 min.
3. Add in the fish, clam juice, and Old Bay (if using). Simmer no less than 5 min. (Don't heavy boil it)
4. Stir in the milk, the remaining 1 Tbsp of butter and Paprika. Bring temp up to simmer (just shy of boiling), stirring frequently to keep the milk
from curdling. Add salt and pepper to taste.
5. Serve in a bowl (or soup mug) with a pat of butter on top of each bowl and some fresh ground black pepper.
If you want to get fancy you can garnish with just a little parsley for color.
Note: Some like their chowders thicker, and if you're one of these folks you can add a flour water slurry in Step #3
Note: The paprika is for color more so than flavor. It gives the 'chowdah' a rich off-white pinkish color
Now, I will say here that some people might be asking..."where's the BACON????"
And my response to this is, bacon in 'chowdah' makes it "soup", and is sacrilege in 'chowdah'! In other words...don't put no bacon in yo' chowdah,
Seriously though, I am of the firm belief that bacon in chowder stems from people using potato-bacon soup for a base to make their clam chowder, and
that real chowders never really had bacon in them. Bacon is much too powerful of a flavor which masks the delicate flavor of the fish or seafood.
Flame away about the bacon, but just know, I'll be enjoying my chowdah the whole time!
edit on 10/18/2019 by Flyingclaydisk because: (no reason