Baked Fish Chowder
By Yankee Magazine|May 23 2002|
An outstanding recipe for a baked fish chowder that’s quick to make and very easy because it’s all made in the oven. There’s no standing over a hot stove for this one. Thumbs up!
Yield
4 to 6 servings
Ingredients
1 pound haddock or cod, cut in bite-size pieces
1 pound scallops
3 cups diced peeled potatoes or 8 small unpeeled red potatoes, diced
1 medium-size onion, sliced
1/4 cup white wine
2 cups water
1/4 cup (1/2 stick) butter
1/4 cup all-purpose white flour
2 cups light cream or milk
salt, pepper, and garlic powder to taste
Instructions
Preheat the oven to 350 degrees F.
In a 9-inch by 13-inch pan, combine the fish, scallops, potatoes, onion, wine, and water. Cover with aluminum foil and bake for 30 minutes.
Melt the butter in a medium-size saucepan over medium heat. Stir in the flour to make a paste. Add the cream or milk and stir until thickened. Add to the baking pan along with the salt, pepper, and garlic powder. Cover and continue baking for another 30 minutes. Stir well before serving.
I made this and it was ok. I missed the flavor that salt prok or bacon gives a chowder. Also the potatoes were a bit undercooked. Next time I’ll add the bacon and cook it a bit longer.
I first encountered this recipe in the Yankee Magazine Church Supper Cookbook 18 years ago. I doctored it a bit by adding Pancetta and butternut squash. It is an all-time favorite in my home and often asked for from friends when we all gather together after skating or sledding … this is the perfect dish to alter with whatever fresh fish is available in your local market.
Not fish chowder since it has scallops. It’s seafood chowder. Fish chowder has um, fish.