Fish chowder

[partsman]

New England Fish Chowder

Ingredients:

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces),cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick
5 cups Fish Stock
Kosher or sea salt and freshly ground black pepper

3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish:
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Preparation:

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.

3. Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.

6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

[partsman]

Quadra Clam Chowder

1/2 lb bacon, cooked & crumbled
5 - 8 stalks celery, chopped
2 onions, chopped
5 - 8 carrots, peeled, diced
5 - 8 potatoes, unpeeled, diced
1 lge bottle Clamato juice* or V8 juice** or Tomato juice
1 tin baby clams, drained*, or undrained** or equivalent of fresh clams, chopped or a combination of canned and fresh clams.
2 tbsp parsley
season to taste with Salt & Pepper, garlic powder, Mrs. Dash, celery seed - to your taste.
Directions: cook bacon, let cool and crumble. In a large stock pot add juice (if you use Clamato juice DO drain the clams, if you use V8 or Tomato juice DO NOT drain the clams), diced vegetables, clams, and seasonings. Cook for at least 2 hours (till veggies are done), but the longer you cook this the better it is! The amount of ingredients is totally by choice, depends how 'thick' you want your chowder

[Meatpole]

Heres a recipe with very little work , boil your fish , drain the water leave a little , then pour a can of campbells cream of brocolli soup over the whole works and add spices of your choice and let simmer to thickin , man its good , best chowder ever had , you also can add other seafood to it.