|EVERY FEW MINUTES|
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|CAPE COD FISH CHOWDER|
4-5 lbs haddock or cod fish
3 cups cold water
1/4 lb. lean salt pork, diced in 1/8-1/4" cubes
6 onions, thinly sliced
3 cloves garlic, minced
1 or 2 lbs. corn
2-3 tablespoons flour
4 large potatoes, peeled and diced
3/4 cup celery, minced
4 cups milk, scalded
4 tablespoons butter
1/2 cup cream
salt and pepper, to taste
4 tablespoons fresh parsley, minced
Have fish cut into fillets, reserving head, tail and backbone. Slice fillets into 2 inch pieces and refrigerate until ready to use.
Put remaining fish in a saucepan with cold water for 30 minutes. After 30 minutes, strain and reserve fish stock.
In a heavy bottom skillet, fry salt pork bits over low heat; after the liquid has accumulated, turn to medium high heat until crispy. Add and lightly brown the onions; stir in garlic and saute for 2 minutes over medium heat.
Add flour and pour in fish stock, stirring constantly to avoid lumps. Add potatoes, onions, celery and corn.
Cooks Note: Corn on the cob may be used to advantage; cut the corn directly off the cob and scrape the milky bits off with the back of the knife to make an extra creamy chowder. If corn on the cob is not available, frozen corn also works well. A few kernels can be processed in the blender for the same effect.
Cover and simmer over low heat for 45 minutes or until potatoes and corn become tender. Add fish and cook for an additional 15-20 minutes.
Stir in cream during final 5 minutes.
Serve with chowder crackers.
This chowder is even better the next day, so it can be made a day ahead and refrigerated overnight.
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