The whole family devours this creamy version of classic fish chowder. This is a gateway dish for kids who “don’t like fish” – they might just change their minds.
Prep time: 15 Minutes
Cook time: 18 Minutes
4 medium potatoes, scrubbed and cut into 1/2 inch chunks
5 strips bacon
1 onion, 1/4 inch dice
2 cups corn
5 fresh sage leaves, minced, or 1 tsp dried sage
3 cups milk
2 pounds haddock fillets
freshly-ground black pepper to taste
Salt to taste
Pepper to taste
Cook the potatoes for 10-15 minutes or until a fork sinks into a piece with less resistance (they will cook further in the chowder). Set aside.
Cook the bacon in a large soup pot over medium heat. When bacon is done, remove to paper towels and drain most of the bacon fat, reserving as much as you like to cook the onions. Cook the onions, stirring, for 5 minutes or until browned and softened. Add the corn and sage, and cook for another 2 minutes, stirring. Now add the milk and the potatoes, and bring to a simmer over medium heat. Add the haddock, and if necessary a little more milk to cover. Return to a simmer and cook for 5 minutes or until the fish turns white and flakes easily. Break fish into 1/2 inch pieces.
Serve steaming bowls of chunky chowder, sprinkling with crumbled bacon and seasoning to taste with pepper (and salt if necessary). A piece of crusty bread and a salad alongside, and you’ve got the perfect meal. All right, add a glass of white wine, too.
Variation: Roasting the potatoes instead of boiling adds a new flavor dimension to chowder (30 minutes in a 400F oven). For decadence, add a little cream along with the milk. All white fish make good chowder, although flat fish tends to break into very small pieces that disappear. The flavor will still be there, though.
Tip: If you’re using organic potatoes, just scrub ’em – no need to peel them. The peels add texture, flavor, and nutrition.
Served up by Tod Dimmick