June 23, 2018

Recipe Corner: Chowders for cold weather

By Ginger Isham

Soups are economical and being made the day before and re-heated it will not end their career. Soups can have interchangeable ingredients. Don’t like fish? Substitute vegetables, chicken, turkey, pork or beef. I use leftover mashed potatoes to thicken broth. I had leftover mashed potatoes in my freezer from Thanksgiving. I added chicken broth, onion, green pepper and leftover bits of Christmas ham to make a soup in just a few minutes.

A number of years ago I read an article on making a broth for soups. It suggested that when going out for dinner (or having dinner in your own home) that you collect and save all the bones from everyone’s plate. Take them home and put them in a pot of water and simmer for several hours and strain.


Down East fish chowder

2 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

3-4 stalks celery, chopped

3 cups peeled and diced potatoes

2 cups water

pinch of salt, black pepper

pinch of thyme (optional)

2 pounds haddock fillet or cod

4 cups milk (use whole milk or light cream or combination)

Melt butter and sauté onion, garlic and celery until soft. Add potatoes, spices and water. Simmer all until soft, 10-15 minutes. Add fish and milk and simmer about 10 minutes until fish is flaky. Add salt and pepper. If serving later, refrigerate and reheat gently. Serves six people.


New England fish chowder

1/2 tablespoon butter

3/4 cup chopped onion

1 clove of garlic, minced

1 bay leaf

1 sprig of parsley (or teaspoon plus dried parsley)

1 and 1/2 cups water

1/2 teaspoon thyme

pinch of salt and pepper

1/2 cup skim milk

1 pound frozen or fresh haddock or cod fillets

Melt butter and sauté onion and garlic. Add rest of ingredients and simmer 30-45 minutes. Remove the bay leaf before serving.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.


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