Favorite Fish Chowder
Economics influenced our meals during the Depression and WWII in New Hampshire. Fish, plentiful and affordable, became a staple, especially during meat rationing. This fish chowder remains a family favorite.
Economics influenced our meals during the Depression and WWII in New Hampshire. Fish, plentiful and affordable, became a staple, especially during meat rationing. This fish chowder remains a family favorite.
- Carbohydrate 44.0996478078851 g
- Cholesterol 146.571186554585 mg
- Fat 27.7001982540344 g
- Fiber 3.82943277602458 g
- Protein 40.7438072554019 g
- Saturated Fat 16.6660865142165 g
- Serving Size 1 1 Serving (701g)
- Sodium 359.314806638415 mg
- Sugar 40.2702150318605 g
- Trans Fat 2.17714062550638 g
- Calories 587 calories
Step-by-step
- In a Dutch oven, saute onion in butter.
- Add water and bring to a boil.
- Add potatoes; cook for 10 minutes.
- Add fish and lemon juice; reduce heat and simmer for 10 minutes.
- Add milk, evaporated milk, salt and pepper.
- Sprinkle with parsley.
Undercooking the potatoes before introducing the cod is the single most common error that ruins thick soups like this. Because root vegetables demand prolonged boiling to break down their starches, they must reach a tender state in plain water before any protein enters the pot. Cubing potatoes uniformly to three-quarter-inch pieces ensures they soften during the initial ten-minute boil without turning completely to mush once the fish joins them. Cod is a lean, delicate white fish that requires gentle treatment. Simmering the chunks for precisely ten minutes prevents the flesh from releasing too much moisture and becoming rubbery. Stirring in dairy products too early risks scorching the milk solids on the bottom of a heavy Dutch oven, so whole milk and evaporated milk go in strictly at the end. Combining fresh cow's milk with evaporated milk achieves a rich mouthfeel without relying on heavy cream, utilizing the lower water content of canned milk to build body. Leftovers stored in an airtight container in the refrigerator improve over twenty-four hours as the starches continue to thicken the broth and the flavors meld. Reheating this chowder requires low heat on the stovetop to avoid breaking the dairy emulsion.
