BEST Fish Chowder Recipe

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Try this New England-style Fish Chowder recipe. I use half and half in this dish, but use heavy cream if you like. • I also use cod as the primary ingredient, but add additional seafood and you've got seafood chowder!--Amazing! • Print the complete recipe at • http://www.myfoodchannel.com/fish-cho... • Give this fish chowder recipe a try and let me know what you think, and for more video recipes, • check out the Chef Buck Playlists: • More Chef Buck Recipes • And visit http://www.myfoodchannel.com/ to print all Chef Buck video recipes. • Connect with this media to catch all of my videos...thanks: • MY OTHER YOUTUBE CHANNEL: / buckredbuck • FACEBOOK • / buckredbuck • GOOGLE+ • http://plus.google.com/u/0/1091932619... • TWITTER • / buckredbuck • PRINT RECIPES AT MY WEBSITE: • http://www.myfoodchannel.com/ • RECIPE PLAYLISTS: / fromundertherock • Fish Chowder Recipe • Ingredients: • 2½ lbs. COD...or some kinda fish (skinless, boneless, and chopped into chunks) • 3 med. POTATOES (peeled/cut into ½ inch pieces) • 4-5 slices BACON (chopped) • 1 Lg ONION (chopped) • 1 cup CELERY (chopped) • ½ cup CARROT (chopped) • HOT PEPPER (as desired) • 8oz CLAM JUICE • 2 Tbsp FLOUR • 1 tsp dried OREGANO • 1 tsp dried THYME • 1 BAY LEAF • 1 Tbsp BLACK PEPPER (fresh ground) • SALT (to taste) • ½ cup HALF N HALF or HEAVY CREAM (add more for more creaminess) • Fish Chowder Directions • Heat a large pot and add chopped bacon. • When bacon is cooked, add onion, celery, and hot pepper (optional) and saute for 2-3 minutes. • Add black pepper (fresh cracked is ideal), oregano, and thyme. Mix ingredients and cook another minute. • Add chopped potato and carrot, cover with water (use half water half chicken or veggie stock if desired), and add bay leaf. • Stir, cover and raise pot to a boil, then reduce and simmer approx. 10 minutes, or until the potatoes soften (but not mushy!). • Add fish (or a variety of seafood if you like). Cod or halibut are commonly used fish in chowders. • Return pot to boil, then reduce and simmer about 5 minutes. • In a small mixing bowl, add clam juice and flour and mix well. • Stir this into the pot and cook 2 minutes until chowder thickens. • Turn off the heat and add half and half or heavy cream. I don't put too much in myself, cause I don't like my chowder too milky, • but add a little extra if you like. • And that's it. Top with a sprinkle of parsley or chives and serve with crackers or thick-sliced bread. Ideally it'll sit a few hours before you eat it, or even the next day--soups and stews are always better the next day, • although I rarely plan that far ahead--still it's a lot of chowder and you might have leftovers since it's a big pot. • It's easy to make and I hope you like it. • Give this fish chowder recipe a try and let me know what you think...and bon appétit! • Your Call by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: • http://incompetech.com/music/royalty-... • More of Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/

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