Best Boston Fish Chowder Recipes

BOSTON FISH CHOWDER

Boston Fish Chowder image

Provided by Marian Burros

Categories dinner, quick, one pot, soups and stews, main course

Time 28m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1/4 pound diced country bacon or salt pork
2 large onions, peeled and diced
2 bay leaves
1 teaspoon chopped fresh thyme
6 unpeeled new potatoes, cut in 3/4- to 1-inch dice
3 cups strong fish stock (frozen fish stock is available in many supermarkets)
2 cups heavy cream
2 pounds pollock, haddock or cod, bones and skin removed
Salt and freshly ground pepper to taste

Steps:

In a large pot fry the bacon or salt pork for 5 minutes. Drain off some of the fat, then add onions, bay leaves and thyme.
When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.
Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 702 milligrams, Sugar 3 grams, TransFat 0 grams

BOSTON FISH CHOWDER

Boston Fish Chowder image

This is from a Famous Brand Names cookbook that my mama gave me. I don't eat any meat, with the exception of seafood, so I skip the bacon and use imitation chicken broth or vegetable broth as the base. Enjoy!

Provided by pesce_gurl

Categories Chowders

Time 45m

Yield 2 quarts

Number Of Ingredients 11

Ingredients

4 slices bacon
1/2 cup chopped celery
1/2 cup chopped onion
1 garlic clove, finely chopped
1/4 cup unsifted flour
4 cups water
2 tablespoons chicken flavor instant bouillon or 6 chicken bouillon cubes
1 1/2 cups pared cubed potatoes
1 lb fish fillets, fresh or 1 lb frozen fish fillet, thawed, cut into bite-sized pieces
2 cups half-and-half
2 tablespoons chopped pimiento

Steps:

In large kettle or Dutch oven, cook bacon until crisp; remove and crumble.
In drippings, cook celery, onion and garlic until tender.
Stir in flour.
Gradually add water and bouillon, stirring until smooth and well blended.
Bring to a boil and add potatoes.
Reduce heat and cook 10 minutes.
Stir in fish; cook 15 minutes.
Add cream and pimiento; heat through. DO NOT BOIL.
Garnish with bacon.
Refrigerate leftovers.

Nutrition Facts : Calories 809.2, Fat 38.2, SaturatedFat 20.4, Cholesterol 225.9, Sodium 2004.9, Carbohydrate 48.5, Fiber 4.1, Sugar 4.5, Protein 66.4

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