Saturday, May 22, 2010

Fish Chowder

I absolutely love this recipe.  I found it a long time ago over on Hillbilly Housewife.  I highly suggest you check out her site, it's chock full of fantastic stuff.  Her recipes have become staples in my house, and this is my definite favorite.  It's creamy and full of flavor and only takes about 35 minutes start to finish.  This is a slight adaptation, but I didn't stray too far, just added in a few things.  Here's how you do it!

Chop up those veggies, then saute the celery and onion in butter.  Add in some salt and pepper just for shits and giggles.  Once those are softened up and smelling nice, add in your potatoes and 2 cups of water.  Cover and simmer for 10 minutes.

After simmering the potatoes for ten minutes, add in the carrots and simmer 5 minutes more.

Once the carrots have done their thing, add in your fish.  I used fiskeballer (otherwise known as fish balls) and cod.  You can use whatever combination of fish you would like.  Gently stir this then cover and simmer 5 minutes.

At this point you will add in your milk and spices.  I put in Old Bay, Parsley and Dill.  You can use whatever floats your boat.  Add in your water/flour mixture, stir, and bring to a slow boil. Stir until thickened well and you're done.



Fish Chowder  from Hillbilly Housewife

2 Tablespoons Butter
1 Onion, Diced
2 Stalks Celery, chopped   (I used 3)
5 Potatoes, chopped  (I used 3)
2 Carrots, peeled and chopped
2 Cups Water
1 Pound Fish
4-5 Cups of Milk  (I used 4 cups if Skim)
1 1/2 Teaspoons Salt 
1/4 Teaspoon Pepper
(I do all seasonings to taste, and add additional seasonings)
1/3 Cup Flour
1 Cup Cold Water

Saute celery and onion in butter.  Add potatoes and 2 Cups of water.  Cover and simmer 10 minutes.
Add carrots, cover and simmer 5 minutes.
Add fish, cover and simmer 5 minutes.
Add milk and all seasonings, stir. 
Combine flour and water, whisk well. Add to pot.
Bring to a slow boil and stir until thick.
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