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Fish Chowder


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: A Foodie Affair
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

This chowder is loaded with fish, potatoes and cream.


Ingredients

Scale
  • 4 oz. salt pork
  • 2 Tbsp butter
  • 2 medium onions, chopped
  • 68 sprigs thyme, leaves only
  • 2 bay leaves
  • 2 lb. potatoes (about 5-6), diced
  • 2 bottles clam juice
  • 1 can chicken broth
  • 2 c. water
  • 3 lb. haddock, skinned & boned
  • 11/2 c. heavy cream
  • 1 c. half & half
  • Render fat from salt pork. R

Instructions

  1. Render fat from salt pork. Remove pieces. Add butter, onions, thyme & bay leaves; cook 5-8 minutes. Add potatoes, clam juice, chicken stock & water to half fill an 8 qt stockpot. Make sure you slightly cover the potatoes. Cook potatoes 10 minutes. Add salt & pepper. Add fish and cook for 5 minutes. Remove pan from heat; let sit for 10 minutes. Gently stir in cream.
  2. * Can substitute milk for some or all of the cream, depending on how rich you would like the chowder. Try to keep the stirring to a minimum so the pieces of the fish stay as whole as possible.
  • Prep Time: 15 mins
  • Cook Time: 30 mins