Gloucester “Old Salt” Fish Chowder
The ingredients in this Gloucester “old salt” fish chowder are simple, but patient cooking will yield delicious flavor.
This recipe is adapted from the 1976 book The Taste of Gloucester: A Fisherman’s Wife Cooks, which may be ordered at the Gloucester Fishermen’s Wives Web site: gfwa.org.
Total Time: 45
Yield: 6 to 8 servings
- 5 thick bacon slices, chopped
- 1 large onion, diced
- 2 teaspoons kosher or sea salt, plus extra to taste
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups water
- 3 medium-size 'Yukon Gold' potatoes, unpeeled, cut into 1/2-inch pieces
- 1/3 cup cream
- 1-3/4 cups milk
- 1-3/4-2 pounds white fish, such as hake or pollock, cut into 1-inch chunks
- Garnishes: minced fresh chives, chopped bacon
InstructionsIn a Dutch oven over medium heat, cook bacon until crisp and browned, 8 to 10 minutes. Remove all but 3 tablespoons fat from pot. Remove half the bacon with a slotted spoon, leaving the remaining bacon in pot.
Reduce heat to medium-low, and add onion, salt, and pepper. Cook until onion pieces are golden, 12 to 15 minutes.
Add flour and stir.
Add water, whisking as you go; the flour will dissolve and the mixture will thicken a bit.
Add potatoes and cream, increase heat to medium, cover pot, and simmer until potatoes are barely tender, 6 to 8 minutes.
Reduce heat to low and add milk.
Add fish and cook until opaque, about 5 minutes.
Serve fish chowder sprinkled with chives and remaining bacon.