New England Fish Chowder is such a great fish recipe !!! It’s a thick and creamy fish soup, with bacon and heavy cream that I adore. The idea for this recipe was given to me by my beloved friend professor Cort Johns. He describe it to me, as a memory from his childhood…..the smell and flavor of a creamy fish soup with bacon that his mother used to made for him when he was a young boy. First the idea of using bacon in a fish soup was strange to me since in Greece we are not used to this combination. But I love to try new recipes and experiment with ingredients, so I decided to try to make a version of the soup that my friend Cort described. There was no recipe so I used a lot of my imagination…..but the result was unexpected delicious. So I decided today to share this delicious recipe with you. A wonderful fish recipe for Christmas – or anytime! Enjoy!!!
Author: Nectaria
Servings: 6 people
INGREDIENTS
4 tablespoons olive oil
2 tablespoons butter
½ cup dry white wine (optional)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 teaspoon garlic powder
2 cup vegetable stock (2 cubes bouillon dissolved in 2 cups water)
½ teaspoon freshly ground pepper
2 medium onions, chopped
2 medium potatoes, cubed
1 medium zucchini, cubed
200gr./ 7.05 oz. butternut squash, cubed
1 large carrot, sliced
1 medium sweet potato, cubed
750 gr./26.45 oz. skinless, boneless fish variety (salmon, cod, haddock or any white fish fillet of your choice)*
250 gr./ 8.82 oz. shrimps
150 gr./ 5.29 oz. slices smoked bacon, chopped
200 gr./7.05 oz. heavy cream
2 tablespoons chopped fresh parsley
*In this recipe I used salmon, cod and haddock
INSTRUCTIONS
Heat the oil and butter in a large pot, tip in the onions and sauté for 5 minutes over medium heat. Add the potatoes, sweet potato, carrot and butternut squash and cook for 2 more minutes.
Add the wine, if using, and turn up the heat. Cook for one more minute and then pour in the 2 cup of vegetable stock, bay leaf, thyme, paprika, garlic powder and freshly ground pepper. Cover and simmer for 5 minutes.
After 5 minutes add zucchini, cover and continue simmer for 10 more minute or until the vegetables are tender.
In a separate pot, heat the cream until steamy (not boiling).
Turn up the heat to medium-high. Add the fish variety, shrimps and bacon to the pot, cover and continue cooking for 5 more minutes.
Add the heated cream to the pot reduce heat to low and continue cooking for 5 more minutes. Serve immediately and garnish with chopped fresh parsley if desire.