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This Fish Chowder recipe is a New England classic, made with a creamy texture and simple ingredients, packed with cod (or another whitefish), potatoes, and onions. They key to perfect fish chowder is the technique of poaching the fish so it flakes apart perfectly.
As a born and bred Maine girl, I’m super excited to bring you this recipe for authentic creamy New England fish chowder. For this chowder, the fish is the star. Thick and meaty chunks of cod are guaranteed in every bite, along with diced potatoes, fresh herbs, and a flavorful creamy broth.
This creamy fish chowder is New England through and through. Made with cod, Yukon Gold potatoes, onions, clam juice, and cream, it's a classic soup for anytime.
This Easy Fish Chowder recipe tastes better than longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!
This fish chowder recipe makes a rich and comforting soup with fresh cod, clam juice, potatoes, and crispy bacon in a delicious creamy broth.
This fish chowder recipe honors its sacred history and encourages you to tap into your creative spirit. The highly versatile recipe is intentionally simple, allowing you to substitute or blend in new ingredients to make it unique to your culture, taste preferences or local bounty.
This New England fish chowder recipe makes a creamy soup that is comes together in about an hour. Unlike very thick chowders, this Maine-style fish chowder has more of a milky broth consistency, lightly thickened with potatoes.
This creamy New England Fish Chowder recipe can be made with cod or any firm white fish for a light, flavorful, and simple weeknight dinner that takes only 15 minutes of prep time.
Try a fish chowder with coconut milk, a dairy-free corn chowder with clams, or a classic New England clam chowder. All products featured on Bon Appétit are independently selected by our...
Ingredients. 4 ounces salt pork, diced small. 1 tablespoon salted butter. 2 large onions, sliced thin (about 3 cups) 1 bay leaf. 3/4 cup crumbled “common” crackers or oyster crackers. 4 cups liquid (we prefer fish stock or a mixture of 2 cups clam juice and 2 cups water) 3 large Yukon Gold potatoes, peeled and cut into thin half-moons.