New England Seafood Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Whether they feature shellfish, smoked fish or fresh fish, chowders are an essential part of New England cooking. Ours is prepared with a mixture of fresh cod, haddock and halibut, three important North Atlantic ocean varieties. We've made the surprising addition of butternut squash and kale-both popular regional vegetables-to this hearty soup for extra color and texture. Curry powder lends an unexpected bit of spice. Ingredients:
8 bacon slices, chopped |
2 large onions, chopped |
1 tablespoon curry powder |
4 8-ounce bottles clam juice |
4 cups 1/2-inch dice peeled white potatoes (about 3 pounds) |
4 cups 1/2-inch dice peeled butternut squash (about 3 pounds) |
2 bay leaves |
4 cups chopped kale leaves |
5 cups milk |
1 cup half and half |
2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled |
3 pounds mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4-inch pieces |
Directions:
1. To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
2. Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.
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