Ingredients
- 1 quart seafood or chicken stock
- 1 tablespoon extra-virgin olive oil
- 4 slices smoky bacon, finely chopped
- 1 onion, chopped
- 4 to 5 ribs celery hearts with leafy tops, finely chopped
- 2 starchy potatoes, peeled and chopped
- 2 cloves garlic, finely chopped
- 2 fresh bay leaves
- 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
- 3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
- 2 pounds haddock
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons chopped chives, optional
- 2 tablespoons chopped dill leaves, optional
- 1 lemon, zested, optional
- Salt and freshly ground black pepper
- Oyster crackers, to pass at table
- Hot sauce, to pass at table
Directions
Heat the stock in small pot over medium heat.
In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.
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By Kelly091512
Fl
on July 09, 2012
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Very good!!!!! Only giving 4 stars due to it not being thick enough for achowder...but I see other reviews of adding flour so next time I will do that! Great flavor! Added hot sauce to individual bowls. Loved it!
By GW1
Alexandria, VA
on February 15, 2012
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It is the best fish chowder I ever had. I jazzed up the recipe a bit more.
· Instead of using fresh bay leaf, I crushed dried bay leaf.
· I progressively seasoned the vegetables for each vegetable added and sautéed in the pot.
· As suggested by other reviewers, I added approximately 2 tablespoons of flour at the end of cooking the vegetables.
· I seasoned the fish with Old Bay and dusted with flour, and pan-fried them first before putting them in the stock.
· I simmered the stock for 20 minutes or more before adding the fish.
· I added one can of creamy corn before adding the cream. The creamy corn added a bit of corn sweetness in the chowder.
· I added 2 cans of baby clams with juice. Baby clams added another texture in the chowder and the juice really enhanced the flavor.
· As other reviewer suggested, I used 3 cups of ½ and ½.
The three elements garnish (chive, dill and lemon zest adds layers and layers of fresh taste; it is a must, not optional.
By sister t
on February 13, 2012
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I loved this dish, but i must admit i didnt use the recipe verbatim. i added a diced sweet potatoe to add a few nutrients and sustituted a can of creamed corn and some evaporated milk in place of the cream and milk. i also used frozen halibut to save the wallet abit. excellent result in any case. i gave it four stars instead of five because of all the cream.
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