Reviews        Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        2

Back to Classic Fish Chowder All Reviews for Classic Fish Chowder - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 ounce (2 tablespoons) unsalted butter 3 thin slices fatback, rinsed, or 2 slices bacon 4 stems fresh flat-leaf parsley, tied, plus more, finely chopped, for garnish 1 fresh bay leaf 1 large russet potato, peeled, cut into 1/2- to 3/4-inch dice 3 cups Fish Fumet for Classic Fish Chowder 1 pound white fish, such as cod, haddock, or pollack, cut into 1 1/2-inch pieces 1 cup whole milk 2 teaspoons coarse salt Freshly ground pepper, for serving

Cook’s Notes Homemade fish fumet, or stock, intensifies the flavor of the chowder, but good-quality store-bought fish stock can be substituted.

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 ounce (2 tablespoons) unsalted butter 3 thin slices fatback, rinsed, or 2 slices bacon 4 stems fresh flat-leaf parsley, tied, plus more, finely chopped, for garnish 1 fresh bay leaf 1 large russet potato, peeled, cut into 1/2- to 3/4-inch dice 3 cups Fish Fumet for Classic Fish Chowder 1 pound white fish, such as cod, haddock, or pollack, cut into 1 1/2-inch pieces 1 cup whole milk 2 teaspoons coarse salt Freshly ground pepper, for serving

Directions

Melt butter in a large pot over low heat. Add fatback or bacon, and cook for 3 minutes. Discard pork. Add parsley, bay leaf, potato, and fish fumet. Simmer gently until potato is tender, 6 to 8 minutes.

Add fish, cover, and gently simmer until fish is just cooked through, about 2 minutes. Gently stir in milk and salt, and heat until warmed through, about 30 seconds. Remove from heat. Discard parsley and bay leaf. Serve chowder immediately with freshly ground pepper and chopped parsley on the side.

Cook’s Notes Homemade fish fumet, or stock, intensifies the flavor of the chowder, but good-quality store-bought fish stock can be substituted.

Cook’s Notes

Homemade fish fumet, or stock, intensifies the flavor of the chowder, but good-quality store-bought fish stock can be substituted.

Reviews

 Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        2

Reviews

Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        2

Add Rating & Review

3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2

3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2

3 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2

  • 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 2

    All Reviews for Classic Fish Chowder

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Classic Fish Chowder

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest