Yield 6 serving(s) Number Of Ingredients 9 Steps:
Place fish, water and salt in large saucepan. Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes. Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces. Reserve until rest of soup is ready. Skim any foam off fish stock. Add potatoes, onion, celery and pepper; cover and bring to boil. Reduce heat and simmer until tender. Return fish to pan. Pour in milk and heat through without boiling. Taste and adjust seasoning. Swirl in butter. Transfer to heated tureen or soup bowls and serve immediately.
Time 30m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Fry salt pork slowly in soup kettle. Add sliced onions and cook for five minutes. Add potatoes boiling water and fish; simmer slowly until potatoes are tender. Add evaporated milk, salt, pepper and parsley. Melt butter or bacon fat in a small frying pan. Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened. Cook an additional five minutes. Pour over pilot crackers and serve.
Time 55m Yield 6 Number Of Ingredients 14 Steps:
Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.) Add potatoes, clam juice, spices, then simmer: Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes. Heat cream: In a separate pot, heat the cream until steamy (not boiling).
Time 1h5m Yield 8 appetizer servings; 4 to 6 main dish servings Number Of Ingredients 14 Steps:
Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic. Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream. Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes. Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.
More about “down east fish chowder recipes”
Time 1h25m Yield 20 Number Of Ingredients 14 Steps:
Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes. Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
