Gloucester "Old Salt" Fish Chowder
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Total Time: 45
Yield: 6 to 8 servings
This recipe is adapted from the 1976 book The Taste of Gloucester: A Fisherman's Wife Cooks, which may be ordered at the Gloucester Fishermen's Wives Web site: gfwa.org. The ingredients are simple, but patient cooking will yield delicious flavor.Ingredients:
5 thick bacon slices, chopped1 large onion, diced
2 teaspoons kosher or sea salt, plus extra to taste
3/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 cups water
3 medium-size 'Yukon Gold' potatoes, unpeeled, cut into 1/2-inch pieces
1/3 cup cream
1-3/4 cups milk
1-3/4-2 pounds white fish, such as hake or pollock, cut into 1-inch chunks
Garnishes: minced fresh chives, chopped bacon
Instructions:
In a Dutch oven over medium heat, cook bacon until crisp and browned, 8 to 10 minutes. Remove all but 3 tablespoons fat from pot. Remove half the bacon with a slotted spoon, leaving the remaining bacon in pot. Reduce heat to medium-low, and add onion, salt, and pepper. Cook until onion pieces are golden, 12 to 15 minutes. Add flour and stir. Add water, whisking as you go; the flour will dissolve and the mixture will thicken a bit. Add potatoes and cream, increase heat to medium, cover pot, and simmer until potatoes are barely tender, 6 to 8 minutes. Reduce heat to low and add milk. Add fish and cook until opaque, about 5 minutes.Serve chowder sprinkled with chives and remaining bacon.
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An easy recipe– the slow cooking is really important in bringing out the flavors of the ingredients, since the recipe calls for so few. I found that my potatoes needed even longer to cook than the recipe recommends (much longer than 6-8 mins), and I might use more cream and less milk next time (the broth had great flavor but was a bit thin). Overall, though, this was a great chowder recipe that is basically foolproof.
made this recipe tonight for dinner. I used a bit more bacon and used skim milk instead of whole(my family likes skim) plus I put more milk in because I like my chowder more “soupy” than traditional chowder. I loved it that way! I would agree with the other review that the potatoes need more cooking time than is indicated. Or, the pieces need to be cut smaller.