Radio Kitchen #1225
Tue March 11, 2014
Chowder with Chris Corbett
March 11, 2014 - Radio Kitchen - Chowder with Chris Corbett
The question these days, of course, is will winter ever go away? Right now a lot of us are suffering late winter blues, and we desperately need a cure. Which is exactly why we invited our friend Chris Corbett to join us. He came by to buck us up with talk of chowder.
Chris is a native of Maine, and he carries his heritage with him wherever he goes. During the winter months he loves to whip up a steaming bowl of New England style chowder (chow-dah, as he says) to keep body and soul together.
According to Chris, the standard New England chowder is actually fish-based. Clam chowder is a somewhat more involved dish, and requires a lengthy explanation. But fish chowder, loaded with firm, white fish and easy on the potatoes is his favorite. Here's the recipe he sent along:
Chris Corbett's New England Fish Chowder
This is how I would prepare a simple fish chowder.
• cook three slices of bacon in a frying pan
• add two medium onions (chopped) and brown the onions in the bacon fat
• peel and cut up three or four medium potatoes into small pieces and boil the potatoes until somewhat tender, then drain
• add a two cups each milk and half and half to above ingredients (break up the bacon into bits)
• add three pounds of haddock, cut into chunks, and bring the mixture to a near boil
• DO NOT BOIL...reduce heat and simmer for about 20 minutes
• SEASON with ground black pepper and salt to taste
• Add some butter (half a stick)
This recipe can be prepared quickly and cooked quickly. The whole process should not take 40 minutes. Chowder is excellent when reheated, too.
The bacon and onions add flavor and the potatoes add bulk. But this is FISH chowder NOT potato chowder. As far as liquid goes – go 50/50 on the whole milk and half & half. DO NOT USE CREAM.
Some cooks might use a little fish broth to cook the haddock, but it is not necessary as haddock will cook quickly and break up when cooked.
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