Monday, February 14, 2011

Jonah's Fish Chowder

Our friend Jonah made us this amazing chowder when he visited recently. He commented that many people expect chowder to be thick and creamy, like traditional New England clam chowder; however most chowders are hearty soups with milk or cream in their base but not excessively creamy. He did mention that this soup could be thickened by making a roux but I enjoyed it as it's listed below.

Another comment about ingredients: the haddock purchased at the fish counter was frozen when we brought it home. It was still fairly frozen when added to the soup, which allowed many of the pieces to stay whole while they cooked. If using really fresh fish, the pieces will break down quicker in the soup.

  • 4 Tbsp butter (divided use)
  • 1 small white onion, chopped
  • 3 carrots, sliced in discs
  • 3 stalks celery, sliced
  • 4 medium potatoes, chopped
  • 1 lb haddock, cut into chunks (fresh or frozen)
  • 1 cup dry white wine (such as Sauvignon Blanc) or water
  • 1 tsp sea salt
  • freshly ground pepper, to taste
  • 3 tsp fresh thyme, roughly chopped
  • 1 bay leaf
  • 2 cups milk

  1. Melt 2 Tbsp of the butter in a large stockpot over medium heat.
  2. Add onion, carrots, and celery and cook until onions are soft.
  3. Add potatoes, fish, wine, salt, pepper, thyme, and bay leaf. Cover and cook until fish is flaky and cooked.
  4. Add milk and remaining butter. Reduce heat to low and cook until heated throughout.
  5. Serve immediately.

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