Nana Nye’s Prize Winning New England Fish Chowder
Soups and Salads
Recipe from Susan Nye's Around the Table
Number of Servings
1 T. butter
1 medium onion, chopped
Kosher or sea salt and freshly ground black pepper, to taste
1 1/2 lbs. red skin potatoes, peeled, cut in small cubes
1/2 tsp. dried thyme
1 bay leaf
2 qt. fish stock or 1 qt. each fish and chicken stock
2 – 2 1/2 lbs. skinless haddock or cod fillets
2 1/2 c. whole milk
1 c. heavy cream
Preparation - Directions
Heat a 5 or 6 quart heavy pot over medium-low heat and add salt pork. Cook until it has rendered a couple tablespoons of fat. Remove and discard the salt pork.
Add the butter and onions to the pot, season with salt and pepper and sauté, stirring occasionally for 7 to 10 minutes, until the onions are translucent.
Add potatoes, thyme, bay leaf and stock. Turn heat up to high and bring to a boil. Reduce heat to medium, cover pot and cook until potatoes are tender but still firm.
While the potatoes are cooking, check the fish and remove any small bones. Add fish to the pot, season with salt and pepper and simmer over low heat for 5 minutes. Remove chowder from the heat and let sit for 10 minutes.
Gently stir in milk and cream. Cover and store in the refrigerator for at least 2 hours and up to 2 days to allow the flavors to develop.
To serve, reheat the chowder over low heat until steaming. Don’t let it boil!