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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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It's Fall, and that means soups and chowders. This version of New England fish chowder has a nice Chesapeake touch added by mace and clove. If seasoned properly, it will begin to become warm to the taste at the end of your first bowl. Ingredients:
1 lb cod fillets, cubed into 1 inch pieces |
1/4 tsp black pepper |
1/8 tsp cayenne pepper |
1/2 tsp thyme |
1 8 oz can chopped clams |
2 c chicken broth |
1/4 lb salt pork -- diced |
1 lg onions -- chopped |
2 ea yukon potatoes -- diced |
1/2 c milk |
1/2 c heavy cream |
1/8 tsp mace |
1/8 tsp cloves |
1 ds tabasco sauce |
1 ds worcestershire sauce |
1 lg fresh tomato; peeled, seeded, and coarsely chopped |
2 tbl butter |
Directions:
1. Wash and cut the fish into 1-1/2 inch pieces. Place in a large bowl, sprinkle with the peppers and thyme, cover and place in a refrigerator until ready for use.
2. In a large pot, fry the salt pork until crisp. Remove the crispy pork and discard. Save the extracted grease.
3. Add the onions to the bacon grease and soften gently without browning.
4. Add potatoes and then cover with the chicken broth. Simmer about 15 minutes, or until you can easily “fork” the potatoes.
5. Add milk and cream, the remaining seasonings, the clam meat, the fish, and the chopped tomatoes. Add the butter.
6. Simmer until the fish begins to flake.
7. Serve hot.
8. Leftovers may be kept in the refrigerator overnight
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