Recipe by UNCLE ALBIE
This recipe is a combination of other New England style fish chowder recipes that I have tried over the years. All my friends think it is just the best they have ever had.
Top Review by mianbao
Very tasty chowder. I did change a few things - I can't seem to help myself when it comes to soups. I decreased the amount of fish (I used cod) and increased the amount of vegetables, using the ones listed and also daikon radish, which is very bland. I did use the firm "white" sweet potatoes we have here in Japan, instead of white potatoes. Because I was hungry and had forgotten to buy potatoes. I cooked the sweet potatoes separately, and then chopped them and added them to the chowder. I did follow the recipe otherwise. My Old Bay, however, is a bit elderly, and didn't have much flavor. After I finished cooking, I took one portion and heated it separately, adding a little (2 leaves) fresh basil. I think that was a good idea. Anyway, this chowder is very good, and I am beginning to wonder where I can get a new can of Old Bay. Thank you very much for posting this lovely recipe. I was really craving something like this.
- 2 lbs fish fillets, cod, tilapia
- 4 tablespoons butter
- 1 cup celery, diced
- 2 medium onions, sliced and halved
- 1 cup carrot, sliced
- 2 cups potatoes, diced
- 1 cup corn
- 4 cups chicken stock
- 1⁄2 teaspoon salt
- 2 teaspoons black pepper
- 1 teaspoon hot sauce
- 2 teaspoons Old Bay Seasoning
- 2 cups half-and-half cream
Directions See How It's Made
- Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
- Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
- Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
- Serve with crispy bread or crackers.