Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 cups of fish stock
- 1 cup of heavy cream
- 1 lb of white fish, cut into chunks
- 1 tsp of dried thyme
- Salt and pepper to taste
- 2 tbsp of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the chopped onion, garlic, celery, and carrots. Cook for 5-7 minutes until the vegetables are softened.
3. Add the chopped potatoes, fish stock, and dried thyme to the pot. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Add the heavy cream and white fish to the pot. Simmer for 5-7 minutes until the fish is cooked through.
6. Season with salt and pepper to taste. Serve the chowder hot, garnished with the crispy bacon and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for cooking bacon and vegetables, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 22g
Protein: 25g
Carbohydrates: 28g
Fiber: 4g
Sugar: 5g
Sodium: 700mg
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of white fish, you can use salmon, cod, or any other firm fish.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add corn, peas, or other vegetables to the chowder.
- Use smoked fish for a different flavor.
- Add a splash of white wine to the soup for extra depth of flavor.
Tips and tricks:
- Use a sharp knife to cut the vegetables and fish into even-sized pieces for even cooking.
- Don't overcook the fish, or it will become tough and rubbery.
- If you don't have an immersion blender, be careful when blending the soup in a regular blender, as hot liquids can cause the blender to explode.
Storage instructions:
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chowder in a pot over low heat until heated through.
Presentation ideas:
Serve the chowder in individual bowls, garnished with the crispy bacon and chopped parsley.
Garnishes:
Crispy bacon and chopped fresh parsley.
Pairings:
Serve the chowder with crusty bread or oyster crackers.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover chowder in the refrigerator within 2 hours of cooking.
Food history:
Chowder is a traditional seafood soup that originated in North America in the 18th century. It was originally made with fish, potatoes, and milk or cream, and was a popular dish among sailors and fishermen.
Flavor profiles:
Creamy, savory, smoky, and slightly sweet.
Serving suggestions:
Serve the chowder as a main course for lunch or dinner.
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