NEW ENGLAND FISH CHOWDER - KOJI COOKS

This is a traditional Chowder, it is slightly thickened with a Roux like one might have in a Restaurant, it is not the typical Wallpaper Paste kind, just smooth and Silky. I am using Cod, mild and succulent, though any number of Seafoods can be used - Clams, Shrimp, Mussels, Salmon and Lobster could all be substituted for the Cod or any combination thereof. Serve with Oyster Crackers or warmed French Baguette.

NEW ENGLAND FISH CHOWDER

INGREDIENTS

NEW ENGLAND FISH CHOWDER - Recipe (serves 8-10)

1 1/2 LB Cod Fillet, cut in 1/2" squares.

3 Strips of Bacon, cut crosswise in 1/4" piecces

4T Sweet Butter

6T Flour

1c Peeled, diced, Sweet Onion.

1c Celery, sliced in 1/4" slices, crosswise (about 2 Stalks).

2 or 3 Bay Leaves

1t Dry Thyme

2t Grated fresh Garlic.

1/2c Dry White Wine

5c Clam Juice or a combo of Clam + Chicken Stock

2 LB Peeled Yellow Potatoes, cut in 1/4" dice.

1c. Water as needed.

1t Coarse Sea Salt and more to taste.

20 Grinds of Fresh Black Pepper

1 1/2c Heavy Cream

PRINT RECIPE

CHOPPED< SLICED AND DICED.

BACON COOKED AND SET ASIDE + THE ROUX, VEGGIES + WHITE WINE

FINISHED CHOWDER

METHOD

1. Heat a large heavy bottomed Pot over medium heat (I use a Dutch Oven), add the Bacon and sauté, stirring until it just begins to brown about five. minutes, remove with a Slotted Spoon and set aside, leaving Bacon Grease in the Pot.

2. Add the Butter to the Pot and allow to melt, with a Wooden Spoon, stir in Flour and stir for 3 minutes, reduce heat a little.

3. Stir in Onion, Celery, Bay, Thyme, Garlic and White Wine, continue to stir for 2 minutes.

4. Stir in Potatoes and Clam Juice/Stock - add enough water as needed to cover the potatoes by 1/2'.

5. Increase heat to high and bring to a boil stirring all the while, cover and cook 10 minutes, stirring every few minutes.

6. After 10 minutes the potatoes should be cooked and soft enough to smash a few with your Wooden Spoon against the side of the pot, cook a bit longer if need be.

7. Turn the heat off, stir in the reserved Bacon, gently scatter in the Cod Chunks, and give it a gentle stir.

8. Stir in the Cream, taste for S&P.

9. Allow to rest covered for 10 minutes, reheat as needed on medium-low, try not to stir too much as to keep to fish in chunks.

10. Serve topped with Oyster Crackers.

    
    

    

    WAITING FOR SOME CHOWDAH ON COLD WINTER DAY