RedGage

Chowder is one of the most requested recipes of all time be it in small family gatherings to reunions. It is one of those dishes I consider as simple but perfect even on its own. The term chowder is revealed to be rooted from the Latin word "calderia" which means a place for warming things. From the word calderia, the word "cauldron" originated as well as the French "chaudiere" that followed. The word was also said to be from an old English word "jowter" meaning "a fish peddler."

The history of chowder goes several centuries back. In the past, this simple dish was considered to be food for the poor. In the English speaking regions, any dish with vegetables or fish stewed in a cauldron was considered as chowder. The term was sort of a mockery from the pot that was used to cook it. However, as of today, the chowder is one of the most celebrated dishes around the world.

These fish chowders were the predecessors of the famous clam chowder. The original chowders cooked by the early settlers were considered to be different and unique from other fish soups due to the fact that they made use of salt pork and ship’s biscuits. The present chowder that we know of does not include biscuits. What we commonly add are crackers that are sprinkled on top of it. History says that the traditional chowder consisted of anything that flew, swam, or grew in the garden. However, when you talk about chowders, the main ingredient is usually fish or shellfish.

Fish chowder is probably one of the methods of cooking that I enjoy doing other than my baked fish recipes that I love preparing as well. This is one of my tilapia fish recipesthat I am sure you definitely do not want to miss.

My New England Fish Chowder RecipeFish Stock Ingredients:

• 2 medium sized onions (thinly sliced)
• 2 medium sized carrots (peeled and thinly sliced)
• 2 tablespoons of butter
• 4 pieces of celery stalks (thinly sliced)
• 6 to 8 sprigs of fresh thyme
• 2 pieces of dried bay leaves
• ¼ cup of fresh parsley leaves and stems (roughly chopped)
• 2 tablespoons of black peppercorns
• 2 ½ to 3 pounds of fish bones (from tilapia; sliced into 2 inch pieces and rinsed of any traces of blood)
• 1 large or 2 small fish head(s) (from tilapia; cut lengthwise with the gills taken out and rinsed well from any blood)
• Sea salt (you can make us of Kosher as well)
• ¼ cup of dry white wine

Method:

1. Using a stockpot, melt butter over medium heat.
2. Then, add in the onions, carrots, bay leaves, celery, parsley, peppercorns, and thyme.
3. Stir all the ingredients using a wooden spoon until the veggies become very soft but without turning brown.
4. This should take about 8 minutes.
5. Add in the fish head as well as the fish bones.
6. Mix in the white wine then cover the pot securely.
7. Allow the bones to sweat up until they turn white.
8. This should take about 10-15 minutes.
9. After that, add boiling water that will just barely cover the bones.
10. Stir the mixture a bit and allow it to simmer.
11. Simmer for 10 minutes without covering the pot and slowly taking out any white foam that may form.
12. Take out the pot from the heat and stir the stock again.
13. Let it sit for about 10 minutes to allow it to seep.
14. Strain the mixture and season it lightly with sea salt.

New England Fish Chowder Ingredients:

• 2 tablespoons of butter
• 4 ounces of meaty salt pork (rind should be removed and diced)
• 6 to 8 sprigs of thyme (remove the leaves then chop)
• 2 medium sized onions (diced)
• 5 cups of strong fish stock
• 2 pieces of dried bay leaves
• 3 pounds of skinless tilapia
• 2 pounds of all purpose potatoes (peeled and sliced)
• 1 ½ cups of heavy cream
• 2 tablespoons of fresh chives (finely chopped)
• 2 tablespoons of parsley leaves (finely chopped)
• Sea salt (or Kosher) and freshly ground pepper

Method:

1. Using a heavy pot, add the pork over low heat.
2. By the time that it releases a few tablespoons of fat, increase the heat to medium and cook until it turns golden brown and crispy.
3. Retrieve the cracklings and place it aside.
4. After that, add in the butter, thyme, onions, and bay leaves to the pot with the fat from the pork.
5. Cook it over medium heat and remember to stir it occasionally using a wooden spoon.
6. Cook until the onions soften but not browned.
7. This should take about 8 minutes.
8. Then, mix in the potatoes and the fish stock. If ever the stock does not cover all the potatoes, add a little amount of water.
9. Increase the heat and bring it to a boil.
10. After that, cover the pot and let it boil until the potatoes become soft on the exterior but still firm in the center.
11. This would take about 10 minutes.
12. If ever the stock has not thickened slightly, mash a few of the sliced potatoes and cook it some more for 1 to 2 minutes.
13. Decrease the heat to low and season it with salt and pepper.
14. Then, add in the fish and cook it over low heat until the fish is almost done.
15. This would be about 5 minutes.
16. After that, remove the pot from the heat and let it sit for 10 more minutes.
17. During this time, the fish will finish cooking.
18. Slowly add in the cream and add salt and pepper to taste.
19. If ever you will not be serving the chowder within an hour, let it cool for a bit and then you can go ahead and refrigerate it.
20. Remember to only cover the chowder after it has chilled completely.

If not, you can let it sit for an hour at room temperature. This would allow its flavors to blend. Once you are ready to serve the chowder, you can reheat it over low heat. Do not let it come to a boil. Then, warm the cracklings that you placed aside. Place the chunks of fish, onions, and potatoes at the center of the serving dish and ladle the creamy broth around it. Do not forget to place the cracklings on top. Lastly, sprinkle it with parsley and minced chives.

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About the AuthorRecipe PublishingInterests: I enjoy sharing quick and easy home made recipes. My favorites are Mexican Recipes, Pizza Recipes, and Simple Desserts. Thanks for viewing my collection of home made recipes. Website:Recipe Publishing Blog