Savory Seafood Delight: Downeast Fish Chowder Recipe

Downeast Fish Chowder Recipe

Overview:

Name: Downeast Fish Chowder
Cook Time: 20 minutes
Prep Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Yield: Approximately 2 quarts

Description:

Indulge in the comforting flavors of the sea with this hearty Downeast Fish Chowder recipe. Perfect for chilly evenings or gatherings with loved ones, this chowder promises to delight your taste buds and warm your soul.

Ingredients:

Quantity	Ingredient
3	Salt pork
6	Onions
2	Potatoes
4	Cups evaporated milk
1	Teaspoon salt
1	Teaspoon pepper
1/4	Cup water

Nutrition Facts (per serving):

Calories: 380.8
Fat Content: 3.8g
- Saturated Fat Content: 1.5g
Cholesterol Content: 131.9mg
Sodium Content: 474.9mg
Carbohydrate Content: 37.8g
- Fiber Content: 4.5g
- Sugar Content: 5.8g
Protein Content: 47.2g

Recipe Instructions:

Poach Fish: Begin by poaching the fish in just enough water to cover it. This step helps infuse the fish with moisture and delicate flavors.
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Debone Fish: Once poached, carefully debone the fish, ensuring it is free of any bones or cartilage. Set the deboned fish aside for later use.
Save Poaching Water: Be sure to save the water used for poaching the fish. This flavorful liquid will enhance the taste of your chowder.
Fry Salt Pork: In a frying pan, fry out the salt pork until it becomes crispy and golden brown. The rendered fat from the pork will add rich flavor to the chowder.
Remove Pork: Once the salt pork is fried to perfection, remove it from the pan, leaving behind the flavorful fat.
Brown Onions: Add the onions to the pan with the rendered fat and sauté until they become caramelized and golden brown. This will add a sweet depth of flavor to your chowder.
Cook Potatoes: Meanwhile, cook the potatoes in just enough water to cover them. Cook until tender but not mushy, as they will continue to cook in the chowder.
Combine Ingredients: In a large pot, combine the cooked potatoes, deboned fish, reserved poaching water, fried salt pork, sautéed onions, and the flavorful fat from the pork.
Add Milk and Seasonings: Pour in the evaporated milk, and season the chowder with salt and pepper to taste. Stir gently to combine all the ingredients.
Warm Through: Place the pot over medium heat and warm the chowder through. Be careful not to let it come to a boil, as this can cause the milk to curdle.
Serve: Once warmed through, ladle the Downeast Fish Chowder into bowls and serve piping hot. Accompany with oyster crackers or warm rolls for a satisfying meal.

Tips:

For a richer flavor, you can substitute half-and-half or heavy cream for some or all of the evaporated milk.
Feel free to add other seafood such as shrimp, scallops, or clams for a seafood medley chowder.
Garnish each bowl of chowder with chopped fresh parsley or chives for a pop of color and freshness.
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.