Fish Chowder

Tonight I made a fish chowder with salmon (wild, not farmed--ew!) and small shrimp. I don't have a DO seasoned and ready to go, so I used SS. But I sautéed my onions, peppers, and bacon in my SBL #8 (the where-it-all-began pan); then I emptied that out and made my roux in it. (That pan cleaned up like a champ.)

Other ingredients were potatoes, grated celery root and carrots, broth, and a ton of thyme, but we won't talk about them since they were in the SS pot. :chuckle: There were probably some other things in there too...that's how I cook. (We had seconds.)

That sounds delicious! And thanks for the idea! I have tons of fish in the freezer. Mostly speckled trout.

Spurgeon, I threw the fish in at the last minute because it cooks so fast.

Thanks. I'm going to try this when my daughter comes home next week.

Donna,
I'm from Texas and no one I know has a fish chowder recipe. Gumbo, yes. Chowder, no. Do you have one you would share?

I have two teenage boys that will (generally) eat my experiments. I promise I'll give it a shot if you share your wisdom.

Thanks
Jack

JMoss said:

Donna,
I'm from Texas and no one I know has a fish chowder recipe. Gumbo, yes. Chowder, no. Do you have one you would share?

I have two teenage boys that will (generally) eat my experiments. I promise I'll give it a shot if you share your wisdom.

Thanks
Jack

Click to expand...

Jack, I have to admit I'm not much of a recipe person. I just looked it up on the internet for some ideas and went from there. If I happened to have an ingredient, I used it, but I put stuff in that wasn't in the recipe too (like, whoever heard of putting Anaheim peppers in fish chowder??). I sort of browse my fridge, so I couldn't duplicate it if I tried.

That's not very helpful, is it...? :frown:

If Donna would please excuse my intrusion on her thread, I have one I've done before that was pretty good that I can share. I make no claims that it in any way resembles Donna's dish:

- Dice 1 yellow onion, small dice
- Dice 1 russet potato, 1/2" dice
- Strip leaves from 4 sprigs fresh thyme
- Saute onion, potato, and thyme in 2 TB butter and a pinch of salt until softening, about 5 mins
- Mix in 2 TB flour then cook until combined, another min or two
- Add 1/4 cup white wine, 1/4 cup clam juice, 2 cups vegetable stock, and another pinch of salt. Bring to boil then reduce heat and simmer until thickened, 5 - 7 mins
- Season 3/4 lb of a white fish like pollock or cod with salt and pepper then nestle it into the chowder. Cover and simmer until fish is opaque, 5 - 7 mins
- Break up fish with spoon and stir in 3 TB heavy cream. Cook for another minute then salt and pepper to taste
- Serve with garlic bread

Serves 2.

If not as-is, it may be a good starting point to add some of the more creative ingredients Donna mentioned.

this sounds like something i need to try! Thanks Donna and Eric!

Donna & Eric C
Thank you.

I like to try different things but I prefer they are suggested/approved by people I trust, before I jump in.

Jack