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Creamy Fish New England Chowder

Creamy New England-Style Fish Chowder You Can Make in 30 Minutes

Introduction

Imagine a warm, comforting bowl of creamy fish chowder, filled with the freshest flavors of the sea, all made in the comfort of your own kitchen in just 30 minutes. This recipe for Creamy New England-Style Fish Chowder is not only a testament to the rich culinary heritage of New England but also a celebration of simplicity and flavor. By using everyday ingredients and a straightforward cooking process, you can create a dish that’s both impressive and accessible. Whether you’re a seafood lover, a busy professional, or an adventurous home cook, this recipe is sure to become a staple in your culinary repertoire.

Why This Works

  • Flavor balance and ingredient accessibility: This recipe strikes a perfect balance between the richness of cream, the sweetness of fish, and the savory depth of aromatics, all while using ingredients that are easily found in most supermarkets.
  • Ease of preparation: With a preparation time of just 10 minutes and a cooking time of 20 minutes, this dish is perfect for a quick weeknight dinner or a satisfying weekend meal.
  • Impressive results with minimal effort: Despite its simplicity, this fish chowder presents beautifully and tastes like a restaurant-quality dish, making it ideal for special occasions or dinner parties.

Ingredients

  • 4 cod fillets (about 6 oz each), cut into large chunks
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 cups fish stock
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Step 1: Prepare the Ingredients – Start by chopping the onion and mincing the garlic. Cut the cod into large chunks and season with salt, pepper, and thyme.
  2. Step 2: Sear the Fish and Soften the Onions – In a large pot, melt 2 tablespoons of butter over medium heat. Add the fish and cook until lightly browned on all sides, about 3-4 minutes. Remove the fish from the pot and set aside. Add the remaining tablespoon of butter, then add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
  3. Step 3: Create the Roux and Add Liquids – Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to create a light roux. Gradually add the milk, heavy cream, and fish stock, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
  4. Step 4: Finish the Chowder – Return the fish to the pot and cook until heated through. Season the chowder with salt and pepper to taste. Serve hot, garnished with chopped parsley or chives.

Handy Tips

  • For an extra rich chowder, use a combination of milk and cream or add a little more butter.
  • Substitute cod with other firm white fish like haddock or halibut if preferred.
  • Avoid overcooking the fish to prevent it from becoming tough and dry.

Heat Control

Maintaining the right heat is crucial for this recipe. When searing the fish, use a medium heat to achieve a nice brown without burning. When simmering the chowder, reduce the heat to low to prevent boiling and to ensure the fish cooks gently. The ideal temperature for simmering is between 180°F and 190°F.

Crunch Factor

This chowder is designed to be creamy and comforting, with the fish and vegetables cooked until tender. For a bit of crunch, consider serving with a side of crusty bread or oyster crackers. If desired, add some diced potatoes or celery to the chowder for added texture.

Pro Kitchen Tricks

  • Use high-quality fish stock for the best flavor. You can make your own by simmering fish bones and vegetables in water or use a store-bought variety.
  • Don’t over-whisk the roux, as this can make the chowder too thick and sticky.
  • For easier cleanup, cook the chowder in a pot with a heavy bottom, like a Dutch oven, which distributes heat evenly and prevents scorching.

Storage Tips

  • Leftover chowder can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, whisking occasionally, until warmed through.
  • For longer storage, cool the chowder to room temperature, then freeze in airtight containers for up to 3 months. Reheat frozen chowder over low heat, whisking occasionally, until warmed through.
  • Use glass or ceramic containers for storage, as metal can react with the acidic ingredients in the chowder.

Gift Packaging Ideas

While fish chowder is typically enjoyed fresh, it can be packaged in decorative jars or containers and served as a unique gift, especially during the holidays. Consider adding a baguette, crackers, or a side salad for a complete gift basket. Decorate the jar with a ribbon and a handwritten note for a personal touch.

Flavor Variations

  • Different spices: Add a pinch of paprika for a smoky flavor or some dried dill for a Scandinavian twist.
  • Creative toppings: Offer a variety of toppings like diced onions, sour cream, or chopped fresh herbs to let everyone customize their bowl.
  • Ingredient swaps: Use different types of fish or add some shrimp for added seafood flavor. Substitute heavy cream with half-and-half or a non-dairy alternative for a lighter version.

Troubleshooting

  • Texture problems: If the chowder becomes too thick, whisk in a little more milk or fish stock. If it’s too thin, simmer for a few more minutes or whisk in a little flour.
  • Ingredient replacements: If you can’t find cod, look for other firm white fish. For a vegetarian version, substitute the fish with additional vegetables like carrots or zucchini.
  • Over/undercooking signs: Fish should flake easily with a fork when cooked. If it’s undercooked, it will appear translucent and firm. If overcooked, it becomes dry and falls apart.

FAQs

  • Can I freeze it? Yes, the chowder can be frozen for up to 3 months. Cool it to room temperature, then place it in airtight containers or freezer bags.
  • Is it gluten-free? This recipe is gluten-free as long as you use gluten-free fish stock and are mindful of the type of flour used in the roux. Consider using gluten-free flour for those with gluten intolerance.
  • Can I double the recipe? Yes, the recipe can be easily doubled or tripled for larger groups. Just be sure to use a large enough pot to accommodate the increased volume.

Conclusion

Creamy New England-Style Fish Chowder is a dish that embodies warmth, comfort, and the simplicity of good food. With its rich flavor, tender fish, and creamy broth, it’s a recipe that will quickly become a favorite. Don’t be afraid to experiment with different ingredients or spices to make it your own, and enjoy the process of creating something delicious for yourself and those you love. Whether you’re cooking for one or a crowd, this chowder is sure to please, and its quick preparation time makes it perfect for any day of the week.

Creamy New England-Style Fish Chowder You Can Make in 30 Minutes

A quick and delicious Creamy New England-Style Fish Chowder made with cod, onions, garlic, and a rich creamy broth, all ready in just 30 minutes.

⏱️ Prep Time
10m
🔥 Cook Time
20m
⏰ Total Time
30m
🍽️ Serves
4 servings

🥘 Ingredients

👩‍🍳 Instructions

  1. 1
    Prepare the ingredients by chopping the onion, mincing the garlic, and cutting the cod into chunks.
  2. 2
    Sear the fish in butter until lightly browned, then set aside. Soften the onions and garlic in the same pan.
  3. 3
    Create a roux with flour and butter, then gradually add milk, cream, and fish stock, whisking continuously.
  4. 4
    Return the fish to the pot, cook until heated through, and season with salt, pepper, and thyme to taste.

📊 Nutrition

Calories: 420 calories

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