New England Fish Chowder

Published January 1, 2012. From Cook's Illustrated.

Why this recipe works:

Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with salt pork, onions, and herbs, which created a quick fish stock. To this stock we… read more

Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with salt pork, onions, and herbs, which created a quick fish stock. To this stock we introduced milk, as opposed to other rich dairy additives like half-and-half and heavy cream, to keep the chowder light and fresh-tasting.

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Serves 6 to 8

Haddock, or other flaky white fish, may be substituted for cod. Garnish the chowder with minced fresh chives, crisp bacon bits, or oyster crackers.

Ingredients

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