Chowders are an economical and convenient dish for all dining occasions. A steaming bowl of chowder makes a meal in itself paired with a salad or Heavenly Biscuits. And chowder makes a great starter to a steak dinner whether your steak is beef or salmon.
Gulf Coast Fish Chowder
- 4 ounces meaty salt pork, rind removed, diced into cubes
- 2 white onions, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 2 bay leaves
- 2 tablespoons unsalted butter
- 2 pounds Yukon Gold potatoes, peeled and sliced (Low carb option - chopped cauliflower)
- 5 to 6 cups fish stock
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 pounds skinless haddock fillets, 1 inch thick cut in chunks
- 2 cups heavy cream
- For garnish: Fresh Italian parsley, Fresh chives
- Heat salt pork in a large stock pot until pork is crisp golden brown and has rendered some fat.
- Transfer pork cracklings to a dish and set aside. Reserve fat.
- Sauté onions, thyme and bay leaves in butter until softened.
- Add potatoes or cauliflower and enough stock to cover.
- Bring to a boil, cover, and cook the potatoes or cauliflower vigorously until almost tender, about 10 minutes. Reduce heat.
- Season with salt and pepper.
- Add fish fillets and cook over for 5 minutes.
- Remove pot from heat and let chowder to sit for 10 minutes while fish continues cooking.
- Stir in cream and adjust if needed with salt and pepper.
- Serve hot sprinkled with pork cracklings, parsley and chives.
Serves 10.
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