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New England Seafood Chowder

Whether they feature shellfish, smoked fish or fresh fish, chowders are an essential part of New England cooking. Ours is prepared with a mixture of fresh cod, haddock and halibut, three important North Atlantic ocean varieties. We've made the surprising addition of butternut squash and kale -- both popular regional vegetables -- to this hearty soup for extra color and texture. Curry powder lends an unexpected bit of spice.

Type: Fish
Courses: Soup
Serves: 8 people

Recipe Ingredients

8   Bacon slices - chopped
2   Onions - chopped (large)
1 tablespoon 15mlCurry powder
4   Clam juice - (8 oz ea)
4 cups 948mlPeeled white potatoes in 1/2" dice - (abt 3 lbs)
4 cups 792g / 27ozPeeled butternut squash in 1/2" dice - (abt 3 lbs)
2   Bay leaves
4 cups 160g / 5.6ozChopped kale leaves
5 cups 1185mlMilk
1 cup 237mlHalf-and-half
2 tablespoons 30mlMinced fresh thyme
  = (or 2 tspns dried thyme, crumbled)
3 lbs 1362g / 48ozMixed fresh fish - cut 3/4" pieces
  = (a choice of cod, halibut,
  Haddock and/or scrod)
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and saute until onions are translucent, about 8 minutes.

Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes.

Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half-and-half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)

Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

This recipe yields 8 servings.

Bon Appetit, November 1991


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