Winging it-Fish Chowder
The past few nights have been chilly, raw and damp. Not exactly quintessential June weather, but then again, June is a wild card. Sometimes it’s hot and humid, sometimes rainy and gloomy and sometimes, although not often, it is lovely, warm and sunny. This is New England- a constant hodgepodge of weather that provides a conversation starter with nearly anyone, anytime.
I was in the mood for chowder, but trying to avoid a trip to the grocery store. So, I went with my instinct and hoped that what I was about to prepare would actually be tasty. This is my version of imprecise, casual fare using what I have and not really measuring. If it works, it’s great, but then I find it hard to recreate. If it doesn’t work, there is always granola as my back up dinner.
Put stockpot on stove
Cut up bacon to bite sized pieces and brown in stock pot. I used frozen, organic, turkey bacon and just cut chunks while it was frozen.
Toss in some cut up onions-I used about one medium sized organic, white onion. Brown with the bacon.
Add two potatoes cut roughly into 1″ cubes and then some grated raw potato that will serve as a bit of a thickener. I used organic, red bliss potatoes with skin on.
Dump in some stock. I used veggie stock that I had in the freezer, but any kind will do. Maybe 3 cups or thereabouts.
Add some milk-maybe 1/2 cup or so. I used organic, skim milk.
Add in some fish filets. I used skinless, boned filets of wild haddock that were frozen. I just put the whole chunk of fish in the pot and it broke into pieces after a few minutes. Any mild, white fish will do.
A bit of dill.
Don’t cook the fish too long as it will get tough.
Admittedly, I surprised myself that it was tasty. This is a dark brothy chowder from the bacon drippings and very little milk, no cream, flour or butter.
Serve with a spring greens salad and chunk of bread or not….
Give it a go and do your own variations. Let me know.