Making delicious restaurant-style soups like my New England Fish Chowder in your home kitchen isn’t difficult. It’s all about the ingredients and a few simple techniques.
Wouldn’t your friends and family love to sit down to this delicious Fish Chowder? With my chef tips, you’ll be creating delicious soups in your home in no time!
What ingredients do I need to make a New England Style Fish Chowder?
Let’s start by gathering the ingredients we need to make my Fish Chowder. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
What kind of fish can I use to make Chowder?
In my restaurant days I would make this soup out of whatever fish I had leftover. You can even save cooked fish in your freezer and use that to make chowder.
These are some of my favorite fish to use in my chowder.
Or use a combination of fish and seafood you have on hand.
How do I make New England Fish Chowder?
In a 4- 6 quart soup pot cook the bacon until almost done. Add the onions, celery and carrots and continue cooking for 5-6 minutes.
Reduce the heat to low and add the flour to the pot to make a roux. This will thicken the soup.
Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.
Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.
Add the potatoes, corn, and fresh thyme into the pot at this time stirring them into the soup.
Add the milk and heavy cream to the soup, mixing well. Bring the soup to a light boil, reduce the heat to simmer and allow to simmer for 30-45 minutes, stirring occasionally.
After allowing the soup to simmer, add the halibut and black pepper. Let the soup continue to simmer over low heat for an additional 15-20 minutes. Or until the halibut is fully cooked.
*If the soup gets to thick, add water to pot. I wouldn’t add any more dairy at this point, just water.
Serve this delicious Fish Chowder with crusty bread or crackers and watch the smiles around the dinner table!
Fish chowder will hold up for 4 days in your refrigerator. And the truth is it will taste better the second day when the ingredients have to time build their flavors.
Yes, you can. Let it fully thaw in your refrigerator before heating, and you may need to add a little water to thin the soup out.
*Reheat the chowder to a minimum of 165 degrees for one minute before serving.