Let’s set the stage before diving into the depths of a comforting bowl of old-fashioned fish chowder. This dish deserves companions that enhance its rich, savory flavors, creating a well-rounded and satisfying meal.
Start with crusty bread. There’s nothing like a warm, crusty slice of bread to soak up the creamy chowder goodness. A simple French baguette or sourdough works wonders, offering the perfect balance of texture and flavor.
For a refreshing contrast, serve the chowder with a fresh salad. A light mixed greens salad with a zesty vinaigrette brings balance to the meal. The crunch from the vegetables adds a delightful texture that complements the smooth and creamy chowder.
White wine is an excellent pairing for this dish. A crisp white wine, such as Chardonnay or Sauvignon Blanc, cuts through the richness of the chowder, refreshing your palate between bites. It elevates the overall dining experience, making each spoonful even more delightful.
To add a fresh and healthy touch, consider pairing the chowder with steamed veggies. Lightly steamed asparagus or green beans offer a bright contrast to the creamy chowder and bring extra nutrients to your plate, making the meal feel balanced and nourishing.
What is Old Fashioned Fish Chowder?
Old fashioned fish chowder is a creamy soup made primarily with fresh fish, potatoes, and various vegetables. Traditionally, it includes a rich broth that draws on the natural flavors of the seafood.
Each family has its own take. Some stick to the classics, while others add a twist, but the essence remains the same: it’s warm, hearty, and deeply satisfying.
This chowder often features fish like cod or haddock, though any fresh, flaky fish is impressive. The combination of flavors creates a comforting dish that warms both body and soul.
Why This Recipe Works
The beauty of this recipe lies in its simplicity. By focusing on fresh, quality ingredients, you can create a chowder that’s bursting with flavor.
The combination of fish, potatoes, and vegetables in a creamy broth allows each component to shine. It’s a balance of textures and tastes that never disappoints.
The use of homemade stock enhances the flavor profile significantly. As you simmer the ingredients, you’ll notice how they meld together. The chowder becomes an experience—each spoonful warms you from the inside out.
What You’ll Need to Make This Dish
To whip up this chowder, gather these straightforward ingredients:
- 1/2 cup chicken broth or water
- 1/2 cup tomato puree
- 1 small tomato, cored and diced
- 3 strips bacon, chopped
- 1 small onion, finely minced
- 1 green bell pepper, cored, seeded, and diced
- 1 teaspoon granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen lima beans
- 2 cups fresh or thawed frozen corn kernels, drained
- 1 young okra, stem ends trimmed and sliced into 1/4-inch rounds (about 1 cup)
- 1/4 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped
With these ingredients ready, you’re halfway to a fantastic dinner.
How to Make Old Fashioned Fish Chowder
Before I break down the steps, let me just say that making chowder is about the journey, not just the destination. The process of cooking can be therapeutic.
As each ingredient transforms, you’ll feel anticipation build. Now, let’s get started on the journey.
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Begin by peeling and cubing the potatoes. Aim for uniform pieces so they cook evenly. Next, finely chop the onion and celery. Slice the mushrooms thinly. The right preparation here allows everything to cook uniformly, presenting a lovely texture.
Step 2: Cook the Base
In a large pot, melt the unsalted butter over medium heat. Add in the diced onions and chopped celery. Sauté until the onion turns translucent—about 5-7 minutes. This step builds a strong flavor base for the chowder.
Step 3: Incorporate the Mushrooms
Once your onions and celery are looking good, toss in the sliced mushrooms. Stir them frequently, allowing them to release their moisture and absorb the savory butter. Cook for about another 3-4 minutes.
Step 4: Add the Potatoes & Flour
Sprinkle the flour over the mix and stir well to coat. This is your thickening agent! Gradually add in the homemade chicken stock and seafood broth or clam juice, stirring constantly to avoid lumps. Then, fold in the cubed potatoes.
Step 5: Season the Broth
Sprinkle in the Old Bay Seasoning, salt, and pepper. This blend lifts the dish and is essential for that traditional chowder taste. Let the flavors mingle as the mixture comes to a gentle boil.
Step 6: Simmer
Reduce to a simmer and maintain that gentle heat for about 15 minutes. Stir occasionally to ensure nothing sticks to the bottom. The potatoes should be fork-tender by the end of this step.
Step 7: Add Fish and Corn
Once the potatoes are ready, incorporate the fresh cod and corn kernels. They need a shorter cooking time, roughly 5-7 minutes. At this point, keep an eye on it. You want the fish to be tender, not overcooked.
Step 8: Finish with Milk and Garnish
Finally, pour in the evaporated milk. This gives the chowder its signature creamy texture. Stir well and let it heat through without boiling. When ready to serve, ladle into bowls and sprinkle with crispy bacon bits and fresh parsley for garnish.
Tips for Perfect Chowder
- Use Fresh Ingredients: Fresh fish makes all the difference. If you can visit a local market, do it! Frozen fish works too, but fresh is king.
- Make Your Stock: Homemade stock adds depth. If you don’t have time, store-bought can work in a pinch but opt for a low-sodium version.
- Beer for Extra Flavor: Consider adding a splash of a light beer during the simmer for extra flavor. It complements the fish beautifully.
- Adjust Thickness: If the chowder seems too thick, add a bit more stock or water while it simmers until it reaches your desired consistency.
- Cool Before Storing: Let leftovers cool completely before refrigerating. This helps maintain flavor and texture.
How to Store Leftovers
Don’t let any of this chowder go to waste! Store leftovers in an airtight container. They’ll keep in the fridge for about 3-4 days.
You can also freeze chowder for longer, but I recommend it be eaten within 3 months for optimal taste. When reheating, do so slowly on the stove over low heat to avoid curdling the milk.
How Would I Recommend Serving Old Fashioned Fish Chowder?
- With A Side of Crusty Bread: Dip and soak! The bread absorbs the chowder perfectly, enhancing every bite.
- Topped with Fresh Herbs: A sprinkle of dill or chives can elevate the dish. Fresh herbs brighten the flavors wonderfully.
- Paired with a Crisp Salad: A side salad provides a refreshing contrast. Something light with a vinaigrette can offset the chowder’s creaminess beautifully.
- As a Main Course: Serve it in larger bowls for a heartier meal. Add additional proteins on the side, like grilled shrimp or scallops, if desired.
What Alternatives Can You Use for the Ingredients If Not Available?
- Fish: Instead of cod, you could use haddock, tilapia, or even salmon. Each type of fish brings its unique flavor.
- Stock: If chicken stock isn’t available, vegetable broth works well as a substitute. Just be mindful of flavors; it may slightly change the dish’s profile.
- Corn: You can replace the corn with diced carrots or peas. Both options offer a sweet, crunchy texture.
- Evaporated Milk: If you’re looking for a lighter dish, substitute with heavy cream. Alternatively, a non-dairy milk like coconut milk can work, keeping it flavorful if you’re lactose intolerant.
Conclusion
Old fashioned fish chowder is more than a meal; it’s a tradition. The magic happens when you combine fresh ingredients and simple steps to create something heartwarming. It’s perfect for gathering with family or enjoying a cozy night at home.
As you savor each bowl, take a moment to reflect on the memories this dish can create.
Chowder isn’t just food; it’s a vessel for sharing love, laughter, and stories around the dinner table. Give this recipe a try! You might just find that it becomes a staple in your own home. After all, nothing says ‘comfort’ like a hot bowl of chowder.
Happy cooking!
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Description
Old fashioned fish chowder is not just a recipe. It’s a cherished tradition. Growing up, my family would whip up this dish when the weather turned chilly. The kitchen would fill with warm, inviting scents that wrapped around us like a cozy blanket.
Each bowl told a story. It’s a classic that you find in homes all around coastal towns, where fresh fish is just a stone's throw away.
Every bite of this chowder is like a hug, packed with chunks of flaky fish, creamy potatoes, and vibrant vegetables. This dish is a nostalgic experience.
It's about savoring the simple things in life and enjoying a meal with loved ones around the table.
Ingredients
Instructions
Step 1: Prepare the Vegetables
-
Begin by peeling and cubing the potatoes. Aim for uniform pieces so they cook evenly. Next, finely chop the onion and celery. Slice the mushrooms thinly. The right preparation here allows everything to cook uniformly, presenting a lovely texture.
Step 2: Cook the Base
-
In a large pot, melt the unsalted butter over medium heat. Add in the diced onions and chopped celery. Sauté until the onion turns translucent—about 5-7 minutes. This step builds a strong flavor base for the chowder.
Step 3: Incorporate the Mushrooms
-
Once your onions and celery are looking good, toss in the sliced mushrooms. Stir them frequently, allowing them to release their moisture and absorb the savory butter. Cook for about another 3-4 minutes.
Step 4: Add the Potatoes & Flour
-
Sprinkle the flour over the mix and stir well to coat. This is your thickening agent! Gradually add in the homemade chicken stock and seafood broth or clam juice, stirring constantly to avoid lumps. Then, fold in the cubed potatoes.
Step 5: Season the Broth
-
Sprinkle in the Old Bay Seasoning, salt, and pepper. This blend lifts the dish and is essential for that traditional chowder taste. Let the flavors mingle as the mixture comes to a gentle boil.
Step 6: Simmer
-
Reduce to a simmer and maintain that gentle heat for about 15 minutes. Stir occasionally to ensure nothing sticks to the bottom. The potatoes should be fork-tender by the end of this step.
Step 7: Add Fish and Corn
-
Once the potatoes are ready, incorporate the fresh cod and corn kernels. They need a shorter cooking time, roughly 5-7 minutes. At this point, keep an eye on it. You want the fish to be tender, not overcooked.
Step 8: Finish with Milk and Garnish
-
Finally, pour in the evaporated milk. This gives the chowder its signature creamy texture. Stir well and let it heat through without boiling. When ready to serve, ladle into bowls and sprinkle with crispy bacon bits and fresh parsley for garnish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 225kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 0.8g4%
- Cholesterol 13mg5%
- Sodium 741mg31%
- Total Carbohydrate 36g12%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Fresh Ingredients: Fresh fish makes all the difference. If you can visit a local market, do it! Frozen fish works too, but fresh is king.
- Make Your Stock: Homemade stock adds depth. If you don’t have time, store-bought can work in a pinch but opt for a low-sodium version.
- Beer for Extra Flavor: Consider adding a splash of a light beer during the simmer for extra flavor. It complements the fish beautifully.
- Adjust Thickness: If the chowder seems too thick, add a bit more stock or water while it simmers until it reaches your desired consistency.
- Cool Before Storing: Let leftovers cool completely before refrigerating. This helps maintain flavor and texture.
