in

BEST Fish Chowder Recipe

sddefault 84

Try this New England-style Fish Chowder recipe. I use half and half in this dish, but use heavy cream if you like.
I also use cod as the primary ingredient, but add additional seafood and you've got seafood chowder!–Amazing!
Print the complete recipe at

Give this fish chowder recipe a try and let me know what you think, and for more video recipes,
check out the Chef Buck Playlists:
And visit to print all Chef Buck video recipes.

Connect with this media to catch all of my videos…thanks:
MY OTHER YOUTUBE CHANNEL:
FACEBOOK

GOOGLE+

TWITTER

PRINT RECIPES AT MY WEBSITE:

RECIPE PLAYLISTS:

Fish Chowder Recipe
Ingredients:
2½ lbs. COD…or some kinda fish (skinless, boneless, and chopped into chunks)
3 med. POTATOES (peeled/cut into ½ inch pieces)
4-5 slices BACON (chopped)
1 Lg ONION (chopped)
1 cup CELERY (chopped)
½ cup CARROT (chopped)
HOT PEPPER (as desired)
8oz CLAM JUICE
2 Tbsp FLOUR
1 tsp dried OREGANO
1 tsp dried THYME
1 BAY LEAF
1 Tbsp BLACK PEPPER (fresh ground)
SALT (to taste)
½ cup HALF N HALF or HEAVY CREAM (add more for more creaminess)

Fish Chowder Directions
Heat a large pot and add chopped bacon.
When bacon is cooked, add onion, celery, and hot pepper (optional) and saute for 2-3 minutes.
Add black pepper (fresh cracked is ideal), oregano, and thyme. Mix ingredients and cook another minute.
Add chopped potato and carrot, cover with water (use half water half chicken or veggie stock if desired), and add bay leaf.
Stir, cover and raise pot to a boil, then reduce and simmer approx. 10 minutes, or until the potatoes soften (but not mushy!).
Add fish (or a variety of seafood if you like). Cod or halibut are commonly used fish in chowders.
Return pot to boil, then reduce and simmer about 5 minutes.
In a small mixing bowl, add clam juice and flour and mix well.
Stir this into the pot and cook 2 minutes until chowder thickens.
Turn off the heat and add half and half or heavy cream. I don't put too much in myself, cause I don't like my chowder too milky,
but add a little extra if you like.
And that's it. Top with a sprinkle of parsley or chives and serve with crackers or thick-sliced bread. Ideally it'll sit a few hours before you eat it, or even the next day–soups and stews are always better the next day,
although I rarely plan that far ahead–still it's a lot of chowder and you might have leftovers since it's a big pot.
It's easy to make and I hope you like it.
Give this fish chowder recipe a try and let me know what you think…and bon appétit!

"Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:

More of Kevin MacLeod's fantastic music selection can be found at

Report

Written by The Chef's Circle

maxresdefault 449

How to Make, Smoked Haddock Scotch Egg, with Steven Ellis

maxresdefault 347

How to Make Homemade Rye Bread