So, one of the things that I like about having a food blog is that it is my blog to do with what I find interesting. I can take the time to create a new recipe, talk to you about what essentials you should have in your pantry, or I can go off in the weeds and talk about what the difference is in a soup, bisque, and chowder! I love the freedom of blogging!
Tonight I am blogging about a new recipe that I made here at home. This recipe is for some delicious fish chowder. In a nutshell, the difference between chowder and soup is – Nothing. Chowder is a type of soup. Now, chowder and bisque, that is another story. Bisque is creamy and smooth versus chowder, which is chunky with things like cubed potatoes.
When I owned the cafe, I made a seafood chowder recipe that we all loved, but let’s face it, a restaurant kitchen in comparison to a home kitchen (unless you’re lucky) has so much more to offer. Not to mention that ordering from a restaurant food supplier versus running to my local SMALL hometown grocery store is like taking a Porsche out for a spin versus riding a bike with two low tires and a rusty chain! So, I took my seafood chowder recipe and “simplified” it for my home kitchen. Try it and see what you think!
- 2 slices of Miillers Pepper Bacon
- Canola oil for the bottom of the pan (1 Tablespoon)
- 2 cups of sliced white mushrooms
- 4 defrosted pieces of white fish (I used flounder)
- ¼ cup of flour
- 3 cups of heavy cream
- 2 cups chicken broth
- 4 small russet potatoes (peeled and cubed into small pieces)
- ½ teaspoon white pepper
- Salt to taste
- Worcester sauce to taste
- Tabasco to taste
- Place the canola oil in the bottom of a stockpot and bring it to medium heat on the stovetop.
- Cut the 2 strips of bacon into bite-sized pieces and start the frying in the oil.
- Add in the 2 cups of sliced mushrooms.
- Once the mushrooms start to get tender, stir in the ¼ cup of flour to produce a rue.
- Add in the 3 cups of heavy cream and the 2 cups of chicken broth.
- Now (this is important), my son does not like the texture of fish. So when I make this at home, I add the white fish before adding the liquid, which allows the fish to cook and disintegrate into the chowder. “Normal” people should add the fish after the liquids. The fish will cook when the potatoes are cooking and fall apart into bite-size pieces as you stir your chowder.
- Add the small cubes of potatoes and simmer (low boil) for 10 minutes or until the potatoes are fork-tender.
- By now, the fish is done, and you can add ½ teaspoon of white pepper, salt to taste, Worcester sauce (a few shakes will do), and tabasco sauce. NOTE: I never like any one flavor to overpower the meal but if you like it hot… add some extra tabasco.
I serve this fish chowder with some regular old everyday saltine crackers.
I hope you try it and enjoy bringing a little restaurant into your kitchen.
If you like soups, I have a few on my blog, like my shrimp bisque.