Blushing New England Fish Chowder

By • August 14, 2014 • 20 Comments



Author Notes: I like my fish chowder to have tons of fish and a little bit of color. You can use any flaky white fish for this recipe to fit that first requirement, but I really think Spanish chorizo is the only way to get that nice blush.cheese1227

Serves 4

  • 1 teaspoon butter
  • 1 tablespoon olive oil
  • 2 ounces Spanish chorizo, skin removed and chopped
  • 1 medium sweet onion, chopped
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 large Russet potato, scrubbed and cut into 1/2-inch dice
  • 3 to 3 1/2 cups seafood stock
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup roasted red peppers, chopped
  • 1 pound white flaky fish fillets (cod, cusk, haddock, hake, or pollock)
  • 1/2 to 1 cup cream (or half-and-half, if you must)
  • 2 tablespoons chopped chives (for garnish)
  1. Heat butter and oil in a large saucepan. Add chorizo and cook until it’s crisped up a bit. Use a slotted spoon to remove chorizo from the pan to drain on a paper towel.
  2. Add onion to pot and sauté in fat, until onion is softened. Add paprika, bay leaf, and potatoes. Use a piece of kitchen twine to tie the thyme sprigs together. Place the bundle of thyme in the pot and tie the loose end of the string to the handle of the pot. Add stock, making sure there is enough to cover the potatoes by an inch. Bring chowder to a boil, then reduce the heat so it simmers until potatoes are soft enough to crush against the side of pot, about 10 to 15 minutes. Add salt and pepper to taste. Stir in chopped red pepper.
  3. Gently slip whole fillets of fish into chowder. Cook on low heat until fish easily breaks apart in bite-sized pieces. For thinner fillets like haddock and Pollock this will take 4-5 minutes. For thicker fillets of cod, cusk and hake, this will take 6-7 minutes. If the fish isn't completely submerged, flip the fillets midway through. When fish is cooked through, remove bay leaf and add cream, adjusting amount to your liking.
  4. Ladle hot chowder into bowls, garnish with crispy chorizo and chopped chives.
Jump to Comments (20)

Comments (20) Questions (0)

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18 days ago onetinyspark

I just made this for dinner to share with my husband, and oh my gosh it is it amazing. Thank you so much for this recipe! The only thing I did differently is switch out the white fish for shrimp. And that was only because of a good deal at our local market. Oh - and I used Yukon Gold potatoes. Delicious!

Christine-28_small(1)

18 days ago cheese1227

So glad it worked well for you. What size were the shrimp and how long did t he need to cook in the broth?

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18 days ago onetinyspark

I believe they were extra-large or jumbo - to be honest I cannot quite remember! And they cooked in the broth for about 5 minutes - they pinked up really quickly.

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28 days ago Debora Reynolds

I have been looking for a spicier chowder for my husband and can't wait to try this one, when it cools down!

Christine-28_small(1)

18 days ago cheese1227

Let me know how it fares in your kitchen Debora!

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28 days ago zEmfIrKa

Made it over the weekend - delicious! The whole family loved it and it was quite easy. :) I did a mix of cod and shrimp, and substituted chorizo for bacon.

Christine-28_small(1)

28 days ago cheese1227

Fabulous!!! So pleased it it on the trip eta of easy, adaptable and enjoyed by all.

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29 days ago Tracy O'Brien

I cook often, but I'm totally new to ANY sort of fish recipe. This is probably a dumb question, but do I need to make my own seafood stock, or can I buy it somewhere? Thank you so much! This looks delicious.

Christine-28_small(1)

29 days ago cheese1227

You can certainly buy it. Go to the fish counter where you shop and ask for a recommendation on the best they have on offer at that store. I like Bar Harbor Fish Stock the best and Kitchen Basics. You can use claim juice too but that is pretty strongly tasting of class so cut it with veggie broth.

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29 days ago Tracy O'Brien

Thank you so much!

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30 days ago krystine

I would love to make this soup but my boyfriend is allergic to dairy. Any recommendations for a substitution for the cream?

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29 days ago Kevin French

Coconut cream / milk can be used, and there are other tricks on the internet, but this is probably the option I would choose.

Christine-28_small(1)

29 days ago cheese1227

If you add an extra cup of stock and an extra half cup of diced of potatoes, just before you slip the fish into the pot, remove a cup of potatoes and stock and puree that really well. Once the fish is cooked, stir the puree in to thicken the chowder. It's not 100 percent the same but that is generally how I deal with lactose issues when serving this.

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30 days ago Leslie

Thank you for this recipe and for the flavor tips. I am making this soup tonight. Now the serious question is . . . who will I invite over to break bread and enjoy this soup with me? Thank you again.

Christine-28_small(1)

29 days ago cheese1227

So who were the lucky guests Leslie?

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29 days ago Leslie

You are too sweet to read all our comments. I'm a new fan of yours and look forward to following future posts. I invited my son and his new girlfriend. Moms have to stay quiet in the background as these "things" develop, but she's a wonderful young lady and now she thinks I can cook. LOL Thanks.

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30 days ago Kevin French

Made this last night, doubling the recipe and followed all but the sausage. Got very close with a Portuguese chourico. Extremely good. We will definitely make this again as the entire family enjoyed this. Make sure you have loads of crusty bread to sop up the yummy broth!

Christine-28_small(1)

30 days ago cheese1227

Excellent Kevin! So pleased it was a hit for your family! Love chourico! I have done it as well with andouille.

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about 1 month ago lighthouse6

I am SO making this - your recipes are always awesome!

Christine-28_small(1)

about 1 month ago cheese1227

Thanks Ann!!