Legal's Inaugral Fish Chowder
Submitted by shelleybubbles
Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
50 minThis is a serious fish chowder, the kind you’d expect from a New England seafood restaurant. Five pounds of fish, twelve cups of stock, half a cup of butter, and cream. The Monterey Jack cheese melts into the broth so completely you won’t see it, but you’ll taste the extra richness and body it adds.
The base starts with a classic roux. Sauté onions, finely grated carrots, and garlic in butter, then stir in the flour off the heat. This prevents lumps. Return to heat and cook the roux for 4 minutes to eliminate that raw flour taste before whisking in the fish stock.
Whisk constantly as the stock comes to a boil. The roux thickens the chowder into something silky and substantial without making it gluey. Simmer 10 minutes to let the flavors meld before adding the fish.
The fish goes in for just 10 minutes. It should flake into large chunks, not disintegrate into threads. Stir gently from here on. Then the cream and shredded cheese finish the pot, melting in over low heat.
Chef Tips
- Grate the carrots finely. They dissolve into the chowder and add subtle sweetness without visible chunks.
- Never boil the chowder after adding the cream. Boiling causes the cream to curdle and the texture goes grainy.
- Use a mix of chowder-cut and firm white fish for varied texture. The softer fish breaks down into the broth while the firm pieces hold their shape.
Variations
- Add diced potatoes to the stock and simmer until tender before adding the fish for a more traditional New England style.
- Stir in a splash of dry sherry just before serving for extra depth.
- Top each bowl with crispy bacon crumbles and chopped chives.
Ingredients
Directions
Heat the butter in a large saucepan until softened, and sauté the onions, carrots and garlic in it, stirring frequently, for about 5 minutes.
Remove from heat and slowly stir in the flour.
Return to the heat, and cook, stirring, for about 4 minutes.
Meanwhile, begin heating the stock in a large pot.
Whisk the stock into the flour mixture.
Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
Add the fish and simmer about 10 minutes longer.
Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes.
(You won’t distinguish the cheese as such, it is incorporated in the chowder.)
Reheat the chowder slowly so the cream doesn’t boil.
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