We love this chowder. It's deliciousness is in the simplicity. Please don't be tempted to embellish, at least the first time you make it. Also, it really does benefit from sitting for an hour before serving.

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, Traditional Fish Stock, Chicken Stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
3 pounds skinless cod fillets, preferably over 1 inch thick, pin bones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

2. Add the butter, onions, thyme, and bay leaves to the pot and sauté, stirring occasionally for about 8 minutes, until the onions are softened but not browned.

3. Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

5. When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 F) for a few minutes.

6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

YUM!

/tricia

Can't wait to try this! Thank you!

LOL! I just made this Jasper White recipe - it is sitting for the hour of curing time right now. I will admit that I used scallops, cod and monkfish in this batch.... it is delish!

LOL, Alexa! It's the best chowder, IMO. So simple, so good.

/t

That is a good one and very similar to mine.
If you can catch a good fish monger while filleting...get the whole fish body with the fillets and make a good stock. (just remove the eyes as it will make your stock cloudy)
Jasper White describes making a fish stock with a simple google search. I have a dozen pints frozen for fall/winter chowders. So good! I agree.

Tell me if this is correct - that is a general purpose chowder recipe and procedure, that could be used for any sort of chowder - corn, clam, shrimp, lobster, etc. Right?

Yes John, this is the chowder method I use no matter what sort of fish/shellfish I have.

I think what Tricia meant by "don't embellish" was that the recipe is deceptively easy and straightforward, but perfect in it's simplicity. It doesn't need tons of other herbs (tarragon, dill, etc) or garlic or any number of other ingredients one may be tempted to add. Make it as written the first time (the copy I have says 3 lbs of any firm white fish - haddock, cod or monkfish) and if you wanted to sub in some shellfish for the fillets that is okay.

Alexa

Embellishments are just personal preference once such a simple recipe is comfortable. It is the method of cooking ingredients in a certain order, the resting time, and the gentle re-heating to prevent the added cream from separating and also avoiding overcooking the fish.
My family does not like the heavy cream, nor does my husbands family. If i use salmon, i often add a leek to the early saute and dill is my herb choice. With cod i use summer savory. And always the tender center stalks of celery with its leaves....etc.

Can I make fish stock with any kind of fish, or do I need to avoid oily or fatty ones like mackerel and salmon?

I am going to make this soup today and will head to the little Chinese grocery to see what fish offal they have, to make my fish stock. There are always piles of salmon heads, and whole mackerel are cheap too.

I much prefer mild, non-oily fish for stock . Looking at a few after a google
Search...most use wine and some herbs.
I just use the veggies and what i have on hand. No wine or herbs and certainly not cloves. I'd rather get more specific with a chowder later
On.
(Yikes, i'm at work and on my phone...tiny keyboard)

Hi all! Glad to see all the interest in the chowder. I can't watch the Pats anymore - the Jets are making us look like a middle school team. :(

I would not use oily fish for stock if I was going to use cod or other white fish in the chowder. If I was making a salmon chowder as sleevendog suggested - then I'd probably toss the salmon's bones, head into the stock but would still use white fish in the stock. The oily fish can be very strong tasting.

We had the chowder last night for dinner and it was as good as it always is. A very reliable meal.

John, try making it as written the first time. :)

/tricia

I also avoid any oily fish for stock, and often use any veggies I have on hand, though onions, carrots, parsley, etc are pretty common.

Good luck and let us know what you think!

Alexa

I used chicken stock since I had some sitting around, and cod filets. Made the recipe exactly, except that the soup wasn't thickening up enough so I removed the large potato pieces and buzzed the rest with a stick blender. The soup was very tasty! Unfortunately we gave half of it away to my son's drama teacher who has been working all weekend on the sets for the class play, that was SWMBO's idea, grrrr. I managed to get one small bowl for myself. I took it into the corner and ate it with my back to the room, snarling at anyone nearby, lest they take my Preciousssss soup.

I was also called on to provide a deboned and roasted chicken, roast potatoes, and salad for the parent volunteers also working on the set this weekend. I also made hamburgers and green beans for my kids, a beef stew for leftovers during the week, and roasted the first chestnuts of the year for dear daughter who loves them.

John, I just saw your post. I'm glad you tried & enjoyed the chowder. It's wonderful on a cool damp day. Mine never thickens as much as I'd like either. I just smash a few of the potato slices against the side of my LC pot with a wooden spoon and that seems to do the job perfectly w/o gumming up the potatoes.

My neighbor is having a hip replacement on Nov. 3. He's already requested I bring him this chowder on his first day home. Since DH fishes, I keep and package all the heads/bones for fish stock. Going to make the stock and freeze this week so it's ready for the chowder about Nov. 7.

Tonight's dinner is ham, red cabbage/onions/apples, and scalloped potatoes. For some reason, I've been craving cabbage this fall. :)

/tricia

Tricia,
Your enthusiasm could even make "Stone Soup" appetizing!

On another note, I don't think we have seen cod fish in the south since 1954......grrrrr...... Guess I'll have to try a salmon chowder this winter - - - salmon we got plenty off.

Teresa

Every Saturday I make a big kettle of soup .Every week its different,This week I was gonna make clam chwder changed my mind I made seafood chowder omg it was sooo good.
My hubby works outside in barn etc comes in for dinner whenever he makes it in .So lunch is ready.
Last week I made chicken corn.This week is chili,