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Creamy Fish & Potato Chowder

Getting ready for the winter months with a little chowder is a northeastern tradition. Tender, flaky cod simmers in a fragrant broth with potatoes, celery, and rich mascarpone and you have something special. Of course, no chowder is complete without oyster crackers bobbing on top. And since it’s done in just 25 minutes, you’ll be making this warming meal all year round!

Time to Prep ingredients


Like with many good meals it starts off with a lot of chopping. So lets start with trimming the ends off the celery, and then finely chop. Next we take 2 cloves of garlic and finely chop about 2 teaspoons. 

Next it’s time to prepare the scallions. Take your scallions and thinly slice. Once you are done put them to the side for later.

Once you’re done with the scallions take the thyme pick and finely chop ¼ of the leaves, discarding stems; and save remaining sprigs for step 4.

Finally we scrub the potatoes, It’s always important to make sure you get all the grit and grime off.  Take your potatoes and cut into ½-inch pieces. 

It’s time to make some fragrances by Sautéing the aromatics

I prefer to use a large pot but you can also use a Dutch oven. Heat 1½ tablespoons oil over medium-high.

Now take you celery, garlic, ¾ of scallions, and 1 teaspoon salt and toss it in to the pot. Keep stirring, until the ingredients are softened and the smell is wonderful. Should take about 2–3 minutes. Stir in 1 tablespoon flour and cook for about 1 more minute. And you are ready to move onto the next step.

Add a little broth

Stir seafood broth concentrate and 2 cups of water into your pot of aromatics and bring to a boil over high heat.

Then we add the cut potatoes and half of the remaining thyme sprigs and bring to a boil. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.

You are almost done.

Take your Cook cod and make sure that it is defrosted, then cut cod into 2-inch pieces, then add to pot. Add a cover and let it simmer over low just until the cod is nice and flakes. Shouldn’t take more than 6–8 minutes. Gently stir in mascarpone cheese in and cook until heated through, about 2 minutes.

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Finally steps are to remove and discard thyme sprigs. Season chowder with a little salt and pepper. Ladle into bowls, and serve chowder with oyster crackers. 

Fish Chowder

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Getting ready for the winter months with a little chowder is a northeastern tradition. Tender, flaky cod simmers in a fragrant broth with potatoes, celery, and rich mascarpone and you have something special. 

Ingredients

  • 5 oz celery
  • garlic
  • 1 oz scallions
  • 2 Yukon gold potatoes
  • ¼ oz fresh thyme
  • 1 pkt seafood broth concentrate
  • 10 oz pkg cod fillets
  • 3 oz mascarpone cheese
  • 1 oz oyster crackers
  • olive oil
  • kosher salt & ground pepper
  • all-purpose flour

Instructions

  1. Prep ingredients: Trim celery, then finely chop. Finely chop 2 teaspoons garlic. Trim half of the scallions, then thinly slice (save rest for own use). Scrub potatoes, then cut into ½-inch pieces. Pick and finely chop ¼ of the thyme leaves, discarding stems; save remaining sprigs for step 4.
  2. Sauté aromatics: Heat 1½ tablespoons oil in a medium Dutch oven or pot over medium-high. Add celery, garlic, ¾ of the sliced scallions, and 1 teaspoon salt. Cook, stirring, until softened, 2–3 minutes. Stir in 1 tablespoon flour and cook, stirring, about 1 minute.
  3. Add broth: Stir seafood broth concentrate and 2 cups water into pot and bring to a boil over high heat.
  4. Cook potatoes: Add potatoes and half of the remaining thyme sprigs (save rest for own use); bring to a boil. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.
  5. Cook cod: Cut cod into 2-inch pieces, then add to pot. Cover and simmer over low just until cod easily flakes, 6–8 minutes. Gently stir in mascarpone and cook until heated through, about 2 minutes.
  6. Finish & serve: Remove and discard thyme sprigs. Season chowder to taste with salt and pepper. Ladle into bowls, then garnish with chopped thyme and remaining sliced scallions. Serve chowder with oyster crackers. 
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 954Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 185mgSodium: 1200mgCarbohydrates: 100gFiber: 7gSugar: 6gProtein: 62g
© chefparttime
Category: DINNER

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Manhattan Fish Chowder with Garlic Ciabatta Bread

What makes this Manhattan fish chowder iconic and what separates it from traditional clam chowder? It is the absence of cream and the addition of tomatoes. What gives this dish that extra special touch is the sauté strained. The chopped tomatoes that adds concentrated flavor. The result is lighter, fresher, and more healthier. However, instead of traditional oyster crackers, we’ve added toasted garlic bread for dipping.

Tip for cooking Manhattan Fish Chowder

The hardest part of this dish is building the soup. Above all, Pay close attention to the ratios, add chopped tomatoes and cook until very dry, about 3 minutes. Add 2 cups water, clam broth concentrate, strained tomato liquid, 1⁄4 teaspoon salt, and several grinds of pepper. Dont forget to bring it to a boil and bring to a boil. Next add potatoes, cover partially, and cook over medium heat until potatoes are just tender. Take a knife and pierce after 10 -12 minutes to she if cooked through. Don’t forget to salt and pepper for taste.

History of Chowder:

The origin of the word “chowder” can be traced back to the sixteenth century, in the English counties of Cornwall and Devon. In the dialect of the times, the word “jowter” was used to describe hawkers. Moreover fish-sellers, with later variants evolving as “chowder” and “chowter”.

Jasper White’s “50 Chowders” cookbook lists the first and oldest-known fish chowder recipe. Fish chowder was originally printed in the Boston Evening Post on September 23,1751. The herbs and spices used in this recipe show the typical 18th century English cooking style. The magazine American Notes and Queries, in 1890, noted that the dish was of French origin. In Canada, French settlers cooked a stew with clams and fish laid in courses with bacon, and sea biscuits.

You could say that Manhattan Fish Chowder , was started as a shipboard dish, thickened with the use of hardtack. Therefore, fish chowder was brought to North America by English and French seafarer immigrants from over 250 years ago.

Manhattan Fish Chowder with Garlic Ciabatta Bread

What makes this Manhattan fish chowder iconic and what separates it from traditional clam chowder is the absence of cream and the addition of tomatoes.

  • 1 ciabatta roll
  • 1 can whole-peeled tomatoes
  • 2 oz celery
  • 1 medium yellow onion
  • garlic (use 2 large cloves)
  • 1 ⁄4 oz fresh thyme
  • 1 large russet potato
  • 1 clam broth concentrate
  • 12 oz pollock fillets
  1. Prep garlic bread: Cut ciabatta crosswise into 1⁄2-inch thick slices. Brush lightly with oil and arrange on a rimmed baking sheet.
  2. Prep ingredients: Chop tomatoes in their can with kitchen shears before straining over a bowl; reserve liquid separately. Finely chop celery. Halve onion, then peel and finely chop. Peel 2 large garlic cloves and finely chop 1, leaving the other clove whole. Pick 1 teaspoon thyme leaves from stems for step 6; reserve remaining sprigs for step 3. Peel potato and cut into 1⁄2-inch pieces.
  3. Sauté aromatics: In a medium pot, heat 2 tablespoons oil over medium-high. Add celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in chopped garlic, half of reserved thyme sprigs (save rest for own use), and a generous pinch salt and pepper, and cook until fragrant, about 1 minute.
  4. Build soup: Add chopped tomatoes and cook until very dry, about 3 minutes. Add 2 cups water, clam broth concentrate, strained tomato liquid, 1⁄4 teaspoon salt, and several grinds of pepper, and bring to a boil. Add potatoes, cover partially, and cook over medium heat until potatoes are just tender when pierced with a knife, 10 -12 minutes.
  5. Make garlic bread: Preheat broiler with top rack 6 inches from heat source. Broil bread, turning once, until golden, 1–2 minutes (watch closely as ovens vary). Halve reserved whole, peeled garlic clove and rub it over cut-sides of toasted bread; sprinkle lightly with salt.
  6. Finish soup & serve: Cut pollock into 1-inch pieces and add to soup. Cover and cook just until fish flakes easily, 2–3 minutes. Remove thyme sprigs and ladle soup into bowls. Sprinkle with reserved thyme leaves and pepper, and drizzle with olive oil. Serve with garlic bread on the side for dipping or crumbling over.

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