Ingredients with Measurements:
- 1 pound of skinless white fish fillets (such as cod or haddock)
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 cups of diced potatoes
- 2 cups of fish or chicken broth
- 1 cup of heavy cream
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
2. In the same pot, add the chopped onion, celery, and garlic. Cook until the vegetables are soft and translucent, about 5 minutes.
3. Add the diced potatoes, fish or chicken broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Add the white fish fillets to the pot and simmer until the fish is cooked through, about 5-7 minutes.
5. Remove the bay leaf from the pot and discard it. Use a ladle to remove about half of the chowder and puree it in a blender or food processor until smooth. Return the pureed chowder to the pot.
6. Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste.
7. Serve the chowder hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 420
- Fat: 27g
- Carbohydrates: 22g
- Protein: 22g
- Sodium: 800mg
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon or shrimp.
- You can use vegetable broth instead of fish or chicken broth for a vegetarian version.
- Instead of heavy cream, you can use half-and-half or whole milk for a lighter version.
Variations:
- Add corn kernels or diced carrots for extra texture and flavor.
- Use smoked fish for a smoky flavor.
- Add a splash of white wine or sherry for a more complex flavor.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- If you prefer a thicker chowder, you can add a tablespoon of flour or cornstarch to the pot before adding the fish.
- Allow the chowder to cool completely before storing it in the refrigerator or freezer.
Storage instructions:
- Store the chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chowder in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chowder in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley or chives
- Crumbled bacon
- Oyster crackers
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
- White wine, such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Roasted vegetables
- Cornbread
- Steamed green beans
Troubleshooting advice:
- If the chowder is too thin, you can simmer it for a few more minutes to reduce the liquid.
- If the chowder is too thick, you can add more broth or cream to thin it out.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- New England fish chowder is a traditional dish that dates back to the early days of American colonialism. It was originally made with salt pork, onions, potatoes, and fish, and was a staple of New England cuisine.
Flavor profiles:
- Creamy, savory, and slightly smoky from the bacon.
Serving suggestions:
- Serve the chowder as a main course for lunch or dinner.
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Region: American