Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
of fish chowder. The fish will be the 1/2 lb. of already grilled shark
steak I have in my freezer; nice firm fish so it should hold up well.

This is not for tonight so no rush in replies. I've done some searching and
found this which looks fairly promising. I think I'd throw some dill weed
in it. Whatcha think?

Fish Chowder

1/2 lb. salt pork, chopped and browned (save drippings)
3 onions, diced
4 large potatoes, cut in 1/2 inch cubes
4 lb. haddock, cut in small pieces
6 c. boiling water
1 c. milk
1 c. cream
1/2 tsp. pepper
1 tsp. parsley
1 tsp. salt
1/2 lb. butter

Remove salt pork and brown onions in drippings. Add the chopped salt pork,
onions, and drippings to a deep kettle; add potatoes, boiling water, and
cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
at the last] and simmer until potatoes are soft. Add milk, cream, salt,
pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
dish.

Jill
--
I used to have a handle on life...but it broke off.

jmcquown wrote:

> Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
> of fish chowder. The fish will be the 1/2 lb. of already grilled shark
> steak I have in my freezer; nice firm fish so it should hold up well.
> This is not for tonight so no rush in replies. I've done some searching and
> found this which looks fairly promising. I think I'd throw some dill weed
> in it. Whatcha think?
>
> Fish Chowder
> 1/2 lb. salt pork, chopped and browned (save drippings)
> 3 onions, diced
> 4 large potatoes, cut in 1/2 inch cubes
> 4 lb. haddock, cut in small pieces
> 6 c. boiling water
> 1 c. milk
> 1 c. cream
> 1/2 tsp. pepper
> 1 tsp. parsley
> 1 tsp. salt
> 1/2 lb. butter
> Remove salt pork and brown onions in drippings. Add the chopped salt pork,
> onions, and drippings to a deep kettle; add potatoes, boiling water, and
> cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
> at the last] and simmer until potatoes are soft. Add milk, cream, salt,
> pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
> starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
> dish.

Ya know, I just don't like salt pork, I like a tiny bit of smoky sweet flavor.
I'd use good thick bacon, about 6-8 slices oughta do it and cooked gently so the
drippings don't get too brown. I like the Oscar Meyer or Ranchsomethingorother.
Edrena

"jmcquown" > wrote in
:

> Not looking for cioppino; I'm tomatoed out. Looking for a New
> England sort of fish chowder. The fish will be the 1/2 lb. of
> already grilled shark steak I have in my freezer; nice firm fish so
> it should hold up well.
>
> This is not for tonight so no rush in replies. I've done some
> searching and found this which looks fairly promising. I think I'd
> throw some dill weed in it. Whatcha think?
>
> Fish Chowder
>
> 1/2 lb. salt pork, chopped and browned (save drippings)
> 3 onions, diced
> 4 large potatoes, cut in 1/2 inch cubes
> 4 lb. haddock, cut in small pieces
> 6 c. boiling water
> 1 c. milk
> 1 c. cream
> 1/2 tsp. pepper
> 1 tsp. parsley
> 1 tsp. salt
> 1/2 lb. butter
>
> Remove salt pork and brown onions in drippings. Add the chopped salt
> pork, onions, and drippings to a deep kettle; add potatoes, boiling
> water, and cook for 5 minutes. Add fish [NOTE: my fish is already
> cooked so I'd add it at the last] and simmer until potatoes are
> soft. Add milk, cream, salt, pepper, [dill weed?] and parsley. Melt
> butter and add slowly until chowder starts to thicken. Cook about 5
> minutes longer and serve. Serves 8 as a main dish.
>
> Jill

Taragon might be nice. If you mash some of the potatoes before using them
it would help to thicken it more or add some instant tater flakes. Yeah I
saw the cream. Perhaps some carrot for colour? Maybe some celery, or
chopped celery leaves.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Hahabogus wrote:
> "jmcquown" > wrote in
> :
>
>> Not looking for cioppino; I'm tomatoed out. Looking for a New
>> England sort of fish chowder. The fish will be the 1/2 lb. of
>> already grilled shark steak I have in my freezer; nice firm fish so
>> it should hold up well.
>>
>> This is not for tonight so no rush in replies. I've done some
>> searching and found this which looks fairly promising. I think I'd
>> throw some dill weed in it. Whatcha think?
>>
>> Fish Chowder
>>
>> 1/2 lb. salt pork, chopped and browned (save drippings)
>> 3 onions, diced
>> 4 large potatoes, cut in 1/2 inch cubes
>> 4 lb. haddock, cut in small pieces
>> 6 c. boiling water
>> 1 c. milk
>> 1 c. cream
>> 1/2 tsp. pepper
>> 1 tsp. parsley
>> 1 tsp. salt
>> 1/2 lb. butter
>>
>> Remove salt pork and brown onions in drippings. Add the chopped salt
>> pork, onions, and drippings to a deep kettle; add potatoes, boiling
>> water, and cook for 5 minutes. Add fish [NOTE: my fish is already
>> cooked so I'd add it at the last] and simmer until potatoes are
>> soft. Add milk, cream, salt, pepper, [dill weed?] and parsley. Melt
>> butter and add slowly until chowder starts to thicken. Cook about 5
>> minutes longer and serve. Serves 8 as a main dish.
>>
>> Jill
>
> Taragon might be nice. If you mash some of the potatoes before using
> them it would help to thicken it more or add some instant tater
> flakes. Yeah I saw the cream. Perhaps some carrot for colour? Maybe
> some celery, or chopped celery leaves.

Yeah, I was thinking Tarragon or Thyme too.

kili

jmcquown wrote:
> Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
> of fish chowder. The fish will be the 1/2 lb. of already grilled shark
> steak I have in my freezer; nice firm fish so it should hold up well.
>
> This is not for tonight so no rush in replies. I've done some searching and
> found this which looks fairly promising. I think I'd throw some dill weed
> in it. Whatcha think?
>
> Fish Chowder
>
> 1/2 lb. salt pork, chopped and browned (save drippings)
> 3 onions, diced
> 4 large potatoes, cut in 1/2 inch cubes
> 4 lb. haddock, cut in small pieces
> 6 c. boiling water
> 1 c. milk
> 1 c. cream
> 1/2 tsp. pepper
> 1 tsp. parsley
> 1 tsp. salt
> 1/2 lb. butter
>
> Remove salt pork and brown onions in drippings. Add the chopped salt pork,
> onions, and drippings to a deep kettle; add potatoes, boiling water, and
> cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
> at the last] and simmer until potatoes are soft. Add milk, cream, salt,
> pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
> starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
> dish.
>
> Jill


Too bad you don't have any shrimp heads for making a stock instead of
using water.

I would add some thyme, but maybe dill will work too.

Bob

"jmcquown" > wrote in message
...
> Not looking for cioppino; I'm tomatoed out. Looking for a New England
> sort
> of fish chowder. The fish will be the 1/2 lb. of already grilled shark
> steak I have in my freezer; nice firm fish so it should hold up well.
>
> This is not for tonight so no rush in replies. I've done some searching
> and
> found this which looks fairly promising. I think I'd throw some dill weed
> in it. Whatcha think?
>
> Fish Chowder
>
> 1/2 lb. salt pork, chopped and browned (save drippings)
> 3 onions, diced
> 4 large potatoes, cut in 1/2 inch cubes
> 4 lb. haddock, cut in small pieces
> 6 c. boiling water
> 1 c. milk
> 1 c. cream
> 1/2 tsp. pepper
> 1 tsp. parsley
> 1 tsp. salt
> 1/2 lb. butter
>
> Remove salt pork and brown onions in drippings. Add the chopped salt pork,
> onions, and drippings to a deep kettle; add potatoes, boiling water, and
> cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add
> it
> at the last] and simmer until potatoes are soft. Add milk, cream, salt,
> pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
> starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a
> main
> dish.

Dried thyme, added near the end in small amounts. Leave enough time to see
how it affects the soup.

"zxcvbob" > wrote in message
...
> jmcquown wrote:
>> Not looking for cioppino; I'm tomatoed out. Looking for a New England
>> sort
>> of fish chowder. The fish will be the 1/2 lb. of already grilled shark
>> steak I have in my freezer; nice firm fish so it should hold up well.
>>
>> This is not for tonight so no rush in replies. I've done some searching
>> and
>> found this which looks fairly promising. I think I'd throw some dill
>> weed
>> in it. Whatcha think?
>>
>> Fish Chowder
>>
>> 1/2 lb. salt pork, chopped and browned (save drippings)
>> 3 onions, diced
>> 4 large potatoes, cut in 1/2 inch cubes
>> 4 lb. haddock, cut in small pieces
>> 6 c. boiling water
>> 1 c. milk
>> 1 c. cream
>> 1/2 tsp. pepper
>> 1 tsp. parsley
>> 1 tsp. salt
>> 1/2 lb. butter
>>
>> Remove salt pork and brown onions in drippings. Add the chopped salt
>> pork,
>> onions, and drippings to a deep kettle; add potatoes, boiling water, and
>> cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add
>> it
>> at the last] and simmer until potatoes are soft. Add milk, cream, salt,
>> pepper, [dill weed?] and parsley. Melt butter and add slowly until
>> chowder
>> starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a
>> main
>> dish.
>>
>> Jill
>
>
> Too bad you don't have any shrimp heads for making a stock instead of
> using water.
>
> I would add some thyme, but maybe dill will work too.

She could get a whole fish, have the market fillet it, and give her the
skeleton to use for the base. Simmer with a whole onion and a stalk of
celery. Buy cheesecloth while at the store and strain the broth thoroughly.
Freezes well if there's some left over.

On Tue, 8 Feb 2005 12:58:17 -0600, "jmcquown" >
wrote:

>Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
>of fish chowder. The fish will be the 1/2 lb. of already grilled shark
>steak I have in my freezer; nice firm fish so it should hold up well.
>
>This is not for tonight so no rush in replies. I've done some searching and
>found this which looks fairly promising. I think I'd throw some dill weed
>in it. Whatcha think?
>
>Fish Chowder
>
>1/2 lb. salt pork, chopped and browned (save drippings)
>3 onions, diced
>4 large potatoes, cut in 1/2 inch cubes
>4 lb. haddock, cut in small pieces
>6 c. boiling water
>1 c. milk
>1 c. cream
>1/2 tsp. pepper
>1 tsp. parsley
>1 tsp. salt
>1/2 lb. butter
>
>Remove salt pork and brown onions in drippings. Add the chopped salt pork,
>onions, and drippings to a deep kettle; add potatoes, boiling water, and
>cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
>at the last] and simmer until potatoes are soft. Add milk, cream, salt,
>pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
>starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
>dish.
>
Sounds basically OK. I wouldn't salt with a measuring spoon,
especially since your fish is different and the recipe doesn't say
salted or unsalted butter. Season to taste as you go.

Also, you can vary by using smoked bacon, guanciale, or pancetta
instead of the salt pork.

And/or by using creme fraiche instead of cream at the end.

Using fish stock instead of water, if you have some.

Zap a few littlenecks and put their broth in, before you adjust the
salt. You might want to chop the clams and add them, or not. You can
decide that later.

You could vary it by using firm yellow fleshed potatoes diced and
browned first, instead of soft potatoes that disintegrate and thicken
the broth. Or you could do half and half of firm and soft potatoes.

To me, a little heat wouldn't hurt. A little hot sauce, or simmer a
split Serrano or Jalapeno in the pot, taking it out when you just
begin to taste the heat.

So, you can make chowder every couple of weeks if you want to, and
never repeat yourself.



Rodney Myrvaagnes NYC J36 Gjo/a


"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia

Doug Kanter wrote:
> "zxcvbob" > wrote in message
> ...
> >
> > Too bad you don't have any shrimp heads for making a stock instead
of
> > using water.
> >
> > I would add some thyme, but maybe dill will work too.
>
> She could get a whole fish, have the market fillet it, and give her
the
> skeleton to use for the base. Simmer with a whole onion and a stalk
of
> celery. Buy cheesecloth while at the store and strain the broth
thoroughly.
> Freezes well if there's some left over.

Or use bottled clam juice (a cupboard staple, here) instead of the
water.

In the original recipe, I'd toss in a big splash of white wine (dry
vermouth, another cupboard staple) and let it boil for a minute before
adding the water. One small rosemary sprig, removed before you add the
cream, is another herb option.

-aem

Rodney Myrvaagnes wrote:
> On Tue, 8 Feb 2005 12:58:17 -0600, "jmcquown" >
> wrote:
>
>> Not looking for cioppino; I'm tomatoed out. Looking for a New
>> England sort
>> of fish chowder. The fish will be the 1/2 lb. of already grilled
>> shark
>> steak I have in my freezer; nice firm fish so it should hold up well.
>>
>> This is not for tonight so no rush in replies. I've done some
>> searching and
>> found this which looks fairly promising. I think I'd throw some
>> dill weed
>> in it. Whatcha think?
>>
>> Fish Chowder
>>
>> 1/2 lb. salt pork, chopped and browned (save drippings)
>> 3 onions, diced
>> 4 large potatoes, cut in 1/2 inch cubes
>> 4 lb. haddock, cut in small pieces
>> 6 c. boiling water
>> 1 c. milk
>> 1 c. cream
>> 1/2 tsp. pepper
>> 1 tsp. parsley
>> 1 tsp. salt
>> 1/2 lb. butter
>>
>> Remove salt pork and brown onions in drippings. Add the chopped salt
>> pork,
> Sounds basically OK. I wouldn't salt with a measuring spoon,
> especially since your fish is different and the recipe doesn't say
> salted or unsalted butter. Season to taste as you go.
>
I usually do

> Also, you can vary by using smoked bacon, guanciale, or pancetta
> instead of the salt pork.
>
True, but I'm trying to work with what I have.

> And/or by using creme fraiche instead of cream at the end.
>
> Using fish stock instead of water, if you have some.
>
> Zap a few littlenecks and put their broth in, before you adjust the
> salt. You might want to chop the clams and add them, or not. You can
> decide that later.
>
Good suggestion. I was also thinking of finding a bottle of clam juice if I
don't add clams.

> You could vary it by using firm yellow fleshed potatoes diced and
> browned first, instead of soft potatoes that disintegrate and thicken
> the broth. Or you could do half and half of firm and soft potatoes.
>
I think I'll find some Yukon Gold.

> To me, a little heat wouldn't hurt. A little hot sauce, or simmer a
> split Serrano or Jalapeno in the pot, taking it out when you just
> begin to taste the heat.
>
Yep, sounds like a winner. I'll also take the other suggestions about using
thyme rather than dill weed.

Jill

> So, you can make chowder every couple of weeks if you want to, and
> never repeat yourself.
>
>
>
> Rodney Myrvaagnes NYC J36 Gjo/a
>
>
> "Be careful. The toe you stepped on yesterday may be connected to the
> ass you have to kiss today." --Former mayor Ciancia

jmcquown wrote:
> Not looking for cioppino; I'm tomatoed out. Looking for a New England sort
> of fish chowder. The fish will be the 1/2 lb. of already grilled shark
> steak I have in my freezer; nice firm fish so it should hold up well.
>
> This is not for tonight so no rush in replies. I've done some searching and
> found this which looks fairly promising. I think I'd throw some dill weed
> in it. Whatcha think?
>
> Fish Chowder
>
> 1/2 lb. salt pork, chopped and browned (save drippings)
> 3 onions, diced
> 4 large potatoes, cut in 1/2 inch cubes
> 4 lb. haddock, cut in small pieces
> 6 c. boiling water
> 1 c. milk
> 1 c. cream
> 1/2 tsp. pepper
> 1 tsp. parsley
> 1 tsp. salt
> 1/2 lb. butter
>
> Remove salt pork and brown onions in drippings. Add the chopped salt pork,
> onions, and drippings to a deep kettle; add potatoes, boiling water, and
> cook for 5 minutes. Add fish [NOTE: my fish is already cooked so I'd add it
> at the last] and simmer until potatoes are soft. Add milk, cream, salt,
> pepper, [dill weed?] and parsley. Melt butter and add slowly until chowder
> starts to thicken. Cook about 5 minutes longer and serve. Serves 8 as a main
> dish.
>
> Jill
You will need some fish/seafood stock since your fish is already cooked.

The herb suggestions of many posters, dill, thyme, tarragon - completely
inauthentic. If you like it, fine, but don't kid yourself that it's
what chowder should taste like.

And mashing some of the spuds - a terrible idea. The broth in chowder
isn't supposed to be thick.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen wrote:

> You will need some fish/seafood stock since your fish is already cooked.
>
> The herb suggestions of many posters, dill, thyme, tarragon - completely
> inauthentic. If you like it, fine, but don't kid yourself that it's
> what chowder should taste like.
>
> And mashing some of the spuds - a terrible idea. The broth in chowder
> isn't supposed to be thick.
>


Since nobody else knows anything, would you care to enlighten us about
the correct choice of herbs?

regards,
Bob

jmcquown wrote:
> Not looking for cioppino; I'm tomatoed out. Looking for a New
England sort
> of fish chowder. The fish will be the 1/2 lb. of already grilled
shark
> steak I have in my freezer; nice firm fish so it should hold up well.

I know you said you were tomatoed out but I was thinking, more or less.
I've never tasted shark but I began to wonder whether shark would be
good-tasting in the milk/cream broth of a NE chowder. The usual fish,
like cod or haddock, are very mild and the milk/cream broth seems to be
perfect. I was wondering how a more assertive fish, like swordfish,
would taste in that broth and imagine it wouldn't taste all that well,
doesn't seem compatible. I guess I'm lumping shark and swordfish
together (probably by size and not, alas, by any culinary principle)
but I'd be wary of a NE shark chowder. Shark, at least in my
imagination, seems more compatible with more pronounced flavors,
including tomato, garlic, etc. This probably just means I'm an old
f***, a little stuck in a rut. :-(

Hope the chowder turns out well. BTW, thyme goes well in a NE chowder
(I don't think dill would be as good), altho a purist would disdain any
spices o/t pepper.

Mac

wrote:
> jmcquown wrote:
>> Not looking for cioppino; I'm tomatoed out. Looking for a New
>> England sort of fish chowder. The fish will be the 1/2 lb. of
>> already grilled shark steak I have in my freezer; nice firm fish so
>> it should hold up well.
>
> I know you said you were tomatoed out but I was thinking, more or
> less. I've never tasted shark but I began to wonder whether shark
> would be good-tasting in the milk/cream broth of a NE chowder. The
> usual fish, like cod or haddock, are very mild and the milk/cream
> broth seems to be perfect. I was wondering how a more assertive
> fish, like swordfish, would taste in that broth and imagine it
> wouldn't taste all that well, doesn't seem compatible. I guess I'm
> lumping shark and swordfish together (probably by size and not, alas,
> by any culinary principle) but I'd be wary of a NE shark chowder.

I marinated and grilled the shark steak and it is *slightly* more pronounced
than cod but not really strong. And the texture is more firm-fleshed so I
think it would hold up well in a chowder. I'll find out!

Thanks for the input!

Jill

I tried the Bergen Fish Soup from Andreas Viestad's show the other day
(modifying it considerably because there aren't any Norwegian fish markets
in these parts). It was wonderful - something about the sour cream and touch
of sugar really made a difference. Recipe on his web site:
http://www.scandcook.com/default.asp?page=20&recipe=20

Kathy

Louis Cohen wrote:

> You will need some fish/seafood stock since your fish is already
cooked.
>
> The herb suggestions of many posters, dill, thyme, tarragon -
completely
> inauthentic. If you like it, fine, but don't kid yourself that it's
> what chowder should taste like.
>
> And mashing some of the spuds - a terrible idea. The broth in
chowder
> isn't supposed to be thick.

> Regards
>
> Louis Cohen

With "inauthentic" and "should taste like" and "isn't supposed to be"
you're implying there's some immutable standard? I think she was
looking for suggestions about a "New England type" chowder that would
be tasty. In regards to cooking, "authentic" is a foolish,
constricting word.

-aem

"aem" > wrote in message
ups.com...
> Louis Cohen wrote:
>
>> You will need some fish/seafood stock since your fish is already
> cooked.
>>
>> The herb suggestions of many posters, dill, thyme, tarragon -
> completely
>> inauthentic. If you like it, fine, but don't kid yourself that it's
>> what chowder should taste like.
>>
>> And mashing some of the spuds - a terrible idea. The broth in
> chowder
>> isn't supposed to be thick.
>
>> Regards
>>
>> Louis Cohen
>
> With "inauthentic" and "should taste like" and "isn't supposed to be"
> you're implying there's some immutable standard? I think she was
> looking for suggestions about a "New England type" chowder that would
> be tasty. In regards to cooking, "authentic" is a foolish,
> constricting word.
>
> -aem

Sort of like "an instant classic", or "military intelligence". :-)

aem wrote:
> Louis Cohen wrote:
>
>> You will need some fish/seafood stock since your fish is already
>> cooked.
>>
>> The herb suggestions of many posters, dill, thyme, tarragon -
>> completely inauthentic. If you like it, fine, but don't kid
>> yourself that it's what chowder should taste like.
>>
>> And mashing some of the spuds - a terrible idea. The broth in
>> chowder isn't supposed to be thick.
>
>> Regards
>>
>> Louis Cohen
>
> With "inauthentic" and "should taste like" and "isn't supposed to be"
> you're implying there's some immutable standard? I think she was
> looking for suggestions about a "New England type" chowder that would
> be tasty. In regards to cooking, "authentic" is a foolish,
> constricting word.
>
> -aem

Thank you! I don't give a rip if the seasonings are "authentic"; I'm not
trying to sell this stuff in Boston!

As for thick broth or not - the chowder I had in Boston was nice and thick.
I think Louis is thinking more of a New Hampshire (IIRC) style with a thin,
soupy texture. Not what I'm looking for. But the butter and cream should
fix that

I was indeed merely searching for a recipe for a tasty fish chowder that
doesn't contain tomatoes. I'm still looking around. I have all the time in
the world

The concensus seems to be a touch of thyme. I already know I'll want lots
of pepper. I *will* look for clam juice when I go to the store this
weekend. Might even add some canned baby clams (with juice) if I find them
on sale.

Jill

jmcquown wrote:
> aem wrote:
>
>>Louis Cohen wrote:
>>
>>
>>>You will need some fish/seafood stock since your fish is already
>>>cooked.
>>>
>>>The herb suggestions of many posters, dill, thyme, tarragon -
>>>completely inauthentic. If you like it, fine, but don't kid
>>>yourself that it's what chowder should taste like.
>>>
>>>And mashing some of the spuds - a terrible idea. The broth in
>>>chowder isn't supposed to be thick.
>>
>>>Regards
>>>
>>>Louis Cohen
>>
>>With "inauthentic" and "should taste like" and "isn't supposed to be"
>>you're implying there's some immutable standard? I think she was
>>looking for suggestions about a "New England type" chowder that would
>>be tasty. In regards to cooking, "authentic" is a foolish,
>>constricting word.
>>
>>-aem
>
>
> Thank you! I don't give a rip if the seasonings are "authentic"; I'm not
> trying to sell this stuff in Boston!
>
> As for thick broth or not - the chowder I had in Boston was nice and thick.
> I think Louis is thinking more of a New Hampshire (IIRC) style with a thin,
> soupy texture. Not what I'm looking for. But the butter and cream should
> fix that
>
> I was indeed merely searching for a recipe for a tasty fish chowder that
> doesn't contain tomatoes. I'm still looking around. I have all the time in
> the world
>
> The concensus seems to be a touch of thyme. I already know I'll want lots
> of pepper. I *will* look for clam juice when I go to the store this
> weekend. Might even add some canned baby clams (with juice) if I find them
> on sale.
>
> Jill
>
>


Thyme goes great with seafood, but remember that it is powerful, and
this is a milk-based soup and not tomato-based. So season gently if you
use thyme (or dill, or rosemary, or...)

Best regards, :-)
Bob

zxcvbob wrote:
> jmcquown wrote:
>> aem wrote:
>>
>>> Louis Cohen wrote:
>>>
>>>
>>>> You will need some fish/seafood stock since your fish is already
>>>> cooked.
>>>>
>>>> The herb suggestions of many posters, dill, thyme, tarragon -
>>>> completely inauthentic. If you like it, fine, but don't kid
>>>> yourself that it's what chowder should taste like.
>>>>
>>>> And mashing some of the spuds - a terrible idea. The broth in
>>>> chowder isn't supposed to be thick.
>>>
>>>> Regards
>>>>
>>>> Louis Cohen
>>>
>>> With "inauthentic" and "should taste like" and "isn't supposed to
>>> be" you're implying there's some immutable standard? I think she
>>> was
>>> looking for suggestions about a "New England type" chowder that
>>> would
>>> be tasty. In regards to cooking, "authentic" is a foolish,
>>> constricting word.
>>>
>>> -aem
>>
>>
>> Thank you! I don't give a rip if the seasonings are "authentic";
>> I'm not trying to sell this stuff in Boston!
>>
>> As for thick broth or not - the chowder I had in Boston was nice and
>> thick. I think Louis is thinking more of a New Hampshire (IIRC)
>> style with a thin, soupy texture. Not what I'm looking for. But
>> the butter and cream should fix that
>>
>> I was indeed merely searching for a recipe for a tasty fish chowder
>> that doesn't contain tomatoes. I'm still looking around. I have
>> all the time in the world
>>
>> The concensus seems to be a touch of thyme. I already know I'll
>> want lots of pepper. I *will* look for clam juice when I go to the
>> store this weekend. Might even add some canned baby clams (with
>> juice) if I find them on sale.
>>
>> Jill
>>
>>
>
>
> Thyme goes great with seafood, but remember that it is powerful, and
> this is a milk-based soup and not tomato-based. So season gently if
> you
> use thyme (or dill, or rosemary, or...)
>
> Best regards, :-)
> Bob

Will do, Bob. Just a slight sprinkle, let it blend, taste and adjust as
necessary.

Jill

Might even add some canned baby clams (with
> >> juice) if I find them on sale.
> >>
> >> Jill

Well.......... a fish chowder is definitely not a fish chowder without
clams! At least so my 'down east' friends always remind me.

Elaine