In October I’ll be host.
To witches, goblins and a ghost.
I’ll serve them fish chowder on toast.
Whoopy once, whoopy twice, whoopy fish chowder, how nice!
–with apologies to Maurice Sendak
In the taste spectrum, fish chowder falls right between its brothy, thin French cousin, a bouillabaisse, and its creamy and thick New England heavyweight clam chowder. And fish chowder’s ingredients are easier and less expensive to come by than its richer cousins. This satisfying and hearty recipe will give you a reason for that pound of codfish you got on sale from your freezer section in the meat department. And you don’t have to deep fry it.
Sipping Once, Sipping Twice October’s Fish Chowder, How Nice!
- 4 bacon slices, chopped into small pieces
- 1/2 cup sweet onion, chopped
- 1 carrot, peeled and sliced into small discs
- 1 celery stalk, chopped
- 1 tablespoon flour
- 1/2 teaspoon paprika
- 2 cups beef broth
- 1/2 cup heavy cream
- 1/2 pound cooked and chopped potatoes
- 3/4 pound of cod fish, cut in 1-inch chunks
- 1 bay leaf
- 1/2 teaspoon thyme
In a heavy Dutch oven cook the bacon until crisp then transfer with a slotted spoon to paper towels to drain. Remove all but 2 tablespoons of the bacon fat from the pan and add the onion, carrot and celery and cook about 10 minutes on medium heat until the onions begin to color. Add a bit more of the bacon fat if the pan is too dry.
Sprinkle the flour over the cooked vegetables and cook for 3 minutes, stirring occasionally. Sir in paprika, bay leaf, thyme and broth and bring to a boil. Add potatoes and simmer for several minutes. Add fish to chowder and simmer until just cooked through, about 5 minutes. Add cream and heat through. Season to taste with salt and pepper and serve with bacon bits on top.