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Chucks chowder recipe was and is very good but if anyone wants a more traditional recipe, I’m happy to share mine.
It’s good with cod as well.
1 1 Tbsp olive oil
2 1 teaspoon butter
3 2 medium yellow onions, chopped (about 2 cups)
4 1/2 cup vermouth (optional)
5 3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
6 2 cups clam juice
7 1 bay leaf
8 1 Tbsp fresh thyme, or 1 teaspoon dried thyme
9 1 1/2 teaspoon salt
10 1/4 teaspoon freshly ground black pepper
11 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
12 1 1/2 to 2 lbs Blackfish filets bones removed, fillets cut into 2-inch pieces
13 1 1/2 cups heavy cream
14 2 Tbsp chopped fresh parsley
METHOD
1 Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add vermouth , if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)
2 Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.
3 In a separate pot, heat the cream until steamy (not boiling).
4 Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. When the fish is just cooked through, remove from heat.
Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.
Serve with crusty bread or oyster crackers (not for gluten-free version).
Serves 6. NEVER BOIL THE CHOWDER! Only a light simmer, otherwise, you may curdle the cream.
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