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 45m Yield 12 servings (3 quarts). Number Of Ingredients 12 Steps:
In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mash potatoes slightly., Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, 6-8 minutes.
Time 1h5m Yield 5 servings. Number Of Ingredients 16 Steps:
In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion and carrots until tender. , Place bay leaf and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to saucepan. Stir in the potato, water and wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Add the haddock, dill, salt and pepper. Bring to a boil. Reduce heat; cook for 5-10 minutes or until fish flakes easily with a fork., Combine flour and cold water until smooth; gradually stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream; heat through (do not boil). Discard spice bag. Stir in bacon. Garnish with parsley.
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.
