When you live in New England, chowder is a way of life. It has to be right and it has to be authentic. It’s got to remind us of life by the cold Atlantic, the sea fog, the wild surroundings. Nature at its most brilliantly dramatic, sometimes harsh, but always breathtakingly beautiful. And authentic.
Why chowder?
Seafood chowder is made from all the great things there are to eat in New England – wild seafood, potatoes, cream and fish stock. And of course, lots of fishy bits. And ours is an easy, delicious Fish Chowder made especially flavorful with Bar Harbor® Fish Stock, made from Pure Water, Haddock Racks, Chopped Onions, Celery, Carrots, Chardonnay, Lemons, Parsley, Black Pepper, and Bay Leaves.
Recipe
INGREDIENTS
1 lb. boneless, skinless White Fish Fillets, such as Atlantic Haddock or Alaskan Pollock
2 15 oz. cans Bar Harbor® Fish Stock
1 medium sweet Onion, finely chopped
4 small Potatoes, randomly chopped
Fresh Ground Cracked Pepper
Sea Salt
16 oz. Half & Half
1/4 stick of butter
Cracked Pepper
In 6-quart pot add random cut potatoes in ½ to ¾ inch pieces and finely chopped onion.
Add fish stock, bring to a boil, then lower heat. Add fish cut into large 3 to 4 inch pieces. Add cracked pepper and sea salt to taste.
On low heat, with pot covered, poach fish on top of contents, until potatoes are just tender to a fork test.
Add half & half and butter; simmer uncovered on low heat 10 minutes.
Serve immediately with a grind of black pepper or for more flavorful chowder, cool, refrigerate overnight and reheat and serve the following day.