Today was exactly the kind of day, this hearty soup would be an excellent choice. Yesterday it was 61 degrees in New York City and this morning it was gray and foggy. By noon the sun was full out shining brightly and the temperature zoomed up to the mid-60’s BUT by the time I walked home around 6pm, the temperature was dipping into the 40’s – And that’s why you’ll want to make this Fish Chowder!
This is one of those recipes that calls for you to use your own judgement as to how much of each item to use. We start with just a bit less than a pound of fish and then you’re on your own but don’t worry, I think the familiarity of the ingredients will dictate the amount to use. It’s a matter of personal preference and taste.
Dice some bacon if you’re a meat eater, or melt some butter if you are not (or both if you are reckless), and sauté some onions, carrots and diced potatoes in the fat and meat until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. Some of the ears of tiny chowder-corn that are in some farmers’ markets would be a fine addition, so too would be a cup of frozen corn.
Do you have any fish stock? No? White wine? Surely you have water. Add enough that the potatoes are almost swimming, then a bay leaf, and reduce the heat to a simmer. Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly.
Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.
I found this recipe in the NY Times Cooking Newsletter