Jimmys Harborside Haddock Chowder Food

JIMMY'S HARBORSIDE HADDOCK CHOWDER

JIMMY'S HARBORSIDE HADDOCK CHOWDER image

Yield 6 Bowls

Number Of Ingredients 16

Ingredients

Serves 6
1 whole haddock or other white fish (4 to 5 pounds), scaled and cut into 3 pieces, including the head
7 cups water
3 all-purpose potatoes, cut into 1-inch pieces
4 slices bacon, cut into1-inch pieces
1 onion, coarsely chopped
Salt and pepper, to taste
1 tablespoon flour
1 cup light cream
1 cup milk
Sweet paprika(for sprinkling)
2 tablespoons chopped fresh chives
In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour.
Set a colander over a large bowl. Line the colander with 2 layers of cheesecloth. Carefully pour the soup and fish through the colander into the bowl. Return the soup to the pot.
When the fish is cool enough to handle but still warm, remove and discard the bones and skin, keeping large chunks of the flesh intact. Place the fish in a large bowl.
Add the potatoes to the cooking liquid and simmer over medium heat for 10

Steps:

1. In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour. 2. Set a colander over a large bowl. Line the colander with 2 layers of cheesecloth. Carefully pour the soup and fish through the colander into the bowl. Return the soup to the pot. 3. When the fish is cool enough to handle but still warm, remove and discard the bones and skin, keeping large chunks of the flesh intact. Place the fish in a large bowl. 4. Add the potatoes to the cooking liquid and simmer over medium heat for 10

HERBED HADDOCK CHOWDER

Herbed Haddock Chowder image

Fresh herbs will be best in this and you may use any firm white fish in place of the haddock.Clipped from a 1996 cooking magazine.

Provided by HeatherFeather

Categories Chowders

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 1/2 medium leeks, thinly sliced
8 ounces red potatoes, peeled, cut into 1/2 " pieces
2 cups clam juice
2 tablespoons fresh thyme, chopped (or 2 tsp. dried thyme)
1/2 cup heavy cream
1/2 lb haddock, cut into 1-inch pieces
salt, to taste
pepper, to taste
2 teaspoons cooked bacon, crumbled, garnish

Steps:

Melt butter in a large pot over medium heat.
Add leeks, cover and allow leeks to sweat, stirring occasionally, until softened a bit, about 3 minutes.
Add potatoes, stirring about 1 minute.
Add clam juice and thyme and bring to a boil.
Cover pot, reduce heat to medium low and allow to just simmer about 6 minutes.
Add cream, return the mixture to a simmer.
Add fish and simmer uncovered until potatoes are tender and fish is opaque in the center, approx 5 minutes.
Sprinkle bacon over each bowl.
Season well to taste with salt and pepper.

Nutrition Facts : Calories 674.8, Fat 35.5, SaturatedFat 21.2, Cholesterol 195.9, Sodium 1098, Carbohydrate 56.2, Fiber 4.4, Sugar 11.8, Protein 33.5

DOWN EAST HADDOCK CHOWDER

Down East Haddock Chowder image

Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.

Provided by Strawberry Girl

Categories Chowders

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb haddock fillets or 1 lb white fish fillet (firm)
4 cups water
1 teaspoon salt
3 cups potatoes, Cubed, peeled
1 cup onion, Finely chopped
1 cup celery, Chopped
1 pinch pepper, Freshly ground
1 cup light cream or 1 cup evaporated milk
2 tablespoons butter

Steps:

Place fish, water and salt in large saucepan.
Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
Reserve until rest of soup is ready.
Skim any foam off fish stock.
Add potatoes, onion, celery and pepper; cover and bring to boil.
Reduce heat and simmer until tender.
Return fish to pan.
Pour in milk and heat through without boiling.
Taste and adjust seasoning.
Swirl in butter.
Transfer to heated tureen or soup bowls and serve immediately.

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