Kosher Blog

Fish Chowder, Take 2

Long time readers of the Kosher Blog may be familiar with one of my earliest posts, a slightly simplified version of Legal Sea Foods’ fish chowder. I’ve had about five years to tinker with the it and measure things more carefully; I offer now version two of the recipe, particularly suited to this particularly cold and snowy New England winter.

Two alterations of note: I now recommend either Tabatchnick or Trader Joe’s clear vegetable broths. They’re far, far thinner than the Imagine or Pacific vegetable soups (which are more like purees), and have a nice, clean flavor with a slightly peppery tang. Also new to the recipe is a bit of dry white wine to spice it up a bit.

New England Fish Chowder

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Yield: 1.5 quarts

• 4 Tbsp. butter
• 1 1/2 C diced onion (about 1 largish onion)
• 1/4 C finely grated carrot (about 1 small carrot)
• 1 tsp. freshly crushed garlic (2 cloves)
• 1/3 C flour
• 3 C clear vegetable broth
• 2 1/2 C water
• 1/2 C dry white wine, like sauvignon blanc
• 1/8 tsp. ground sage
• 1 Tbsp. kosher salt
• 2 cans of small white potatoes, quartered (optional)
• 2 lb. white fish (cod, haddock, scrod), cut into 1″ chunks
• 1 C light cream
• 1/4 C grated Monterrey Jack cheese (or other creamy variety)
• freshly ground black pepper

1. Melt the butter in a large pot over medium heat, and saute the onions, carrots, and garlic in it, stirring frequently, about 5 minutes.
2. Remove from heat and stir in the flour. Return to the heat and cook, stirring occasionally, for about 4 minutes.
3. Meanwhile, combine the vegetable broth, water, and wine and heat in a large pot or in the microwave (on high for about 5 minutes).
4. Whisk the stock into the flour mixture. Add the potatoes, sage, and salt.
5. Bring the liquid to a boil, whisking constantly, then reduce the heat to simmer.
6. Add the fish, and simmer about 10 minutes.
7. Stir in the cream and the cheese, and simmer until the cheese is incorporated into the chowder, about 5 minutes. Reheat the chowder gently so the cream doesn’t boil.
8. Season with black pepper to taste. Serve with crusty bread, or in a bread bowl, alongside a lemony salad. Can be refrigerated for a few days, or frozen much longer.