One of my earliest What’s Cookin’ posts was for Fish Chowder. I shared my story about my earliest memories eating Clam Chowder and then eating the good stuff once I lived in New England.
This is an easy soup to make, very yummy to eat, and another good recipe for Lent (you will either have to eliminate the bacon or just pretend it’s not there). My favorite teenage boy man ate some and loved it.
A bowl of fish chowder. Here is the link to the original step-by-step.
Fish Chowder Serves 4, about 5 cups 2 strips of bacon Cut the bacon into pieces and put into the large saucepan in which you will be making the chowder. Fry slowly until the fat is rendered and the pieces are crispy. Remove the bacon pieces leaving the fat in the saucepan. Add the onions and cook over low heat until golden. Stir in the potatoes and toss until well coated. Add the broth or clam juice. Add the fish, and shrimp. Bring to a low simmer and cook for 15 minutes or until potatoes are tender and fish is cooked. Stir in the clams, cream, and butter. Add the pork scraps. Add salt and pepper to taste. Bring up to a simmer, but do not boil. Serve with oyster crackers.
1 medium white onion, sliced very thinly
2 medium russet potatoes, peeled and diced
2 8-ounce bottles of clam juice
1 pound of assorted firm, white fish cut into small chunks, peeled and deveined raw shrimp, and minced clams
1 cup cream
1 TB butter
Salt, to taste
Pepper, to taste
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