February 14, 2007




Oh, The Weather Outside



is Frightful... and predicted to get far worse before it gets much better! Today is most definitely a chowder day. And best of all, we have this dual-fuel stove with gas burners on top and an electric oven. If the power goes out - and it probably will - we've got it covered! I've always made traditional New England chowders, milk- or cream-based, potatoes and onions, fish or clams, and maybe some tried-out salt pork. Those are the recipes I included in The Frugal Family Kitchen Book, good, faithful standbys.

But last fall on a visit to my friend Nancy's, I had a fish chowder that was just excellent. Nancy, who is a super cook, shared the recipe with me and I've made it many times since. First, I'll give you the shared recipe, then I'll tell you how I usually modify it...you didn't think I could really follow a recipe more than once, now did you!?

Fish Chowder

1 1/2 lbs. fish, cut in small pieces
2 TBSP butter
1 or 2 leeks, thinly sliced, rinsed
2 cloves garlic, chopped
1 # yellow potatoes, peeled, diced (about 3 medium)
2 carrots, diced
4 c fish stock*** or chicken broth
2 ears fresh corn kernels
1 1/2 c heavy cream
1 TBSP chives

Melt butter, cook leeks about 8 minutes. Add garlic, cook another 1/2 minute. Stir in potatoes, carrots and stock. Bring to a boil, simmer 5 minutes. Add corn, cook five more minutes. Stir in cream, add fish and simmer. Chives on top.

*** FISH STOCK Nancy also introduced me to an invaluable product I'd never seen before: Knorr's Fish Bouillon. In cubes just like chicken, beef, or vegetable bouillon, it adds great depth of flavor. Not easy to find in the stores, but worth the hunt.

Now, I seldom have leeks in the house when the chowder mood hits, so I used lots of chopped onions, then more garlic and whatever kind of potatoes I have on hand. Instead of the fresh corn, I use a generous cupful frozen from our garden last summer. Ahhhh, then there's the cream. I just can't do it! I may use a can of evaporated milk, or any leftover half-and-half. This chowder is very filling, and (without the heavy cream) it offers low-calorie, high nutrition comfort food. It's doubly delicious with homemade English muffins... see the recipe in The Frugal Family Kitchen Book.

Having enjoyed this fish chowder many times now, I'm ready to experiment a little further, making it with clams on this snowy, blowy winter day. I think I have just enough spinach and a few mushrooms, maybe a sprinkling of pecans, for a little salad too. Let it snow, let it snow...

Mary

3 comments:

Anonymous said...

I have served your Oven-Baked Cheesey Egg Souffle from The Frugal Family Kitchen Book several time lately. Everyone young and old have loved it. It looked beautiful coming out of the oven. We even heated up the little that was left over in the toaster oven the next day. It was good too!

Two people wanted the recipe which I gave them (after I showed them your book.) Hope they order the book for themselves! Also tried the Pizza Bread and topped it with oil and herbs. Yummy! (None left over for the next day!)

Thanks!

Alice Goldsmith said...

Miss you Mary, Hope you will update your blog soon.
I am engulfed in a very sad time of my life.
The love of my life died very suddenly.
So now I must cook for one person . No hearty eater to cook for anymore.

North of Boston said...

Now I am looking for a great supper salad using some of the great greens available. And a new idea on a "lite" dressing too?