Circle B Kitchen
Adapted from Cooking.com
This recipe turns out a little thin (more soup than chowder), so if you’d like yours a little thicker, see my notes at the end of the recipe. I used whole milk, but I’m pretty sure that using half and half or even cream would make this a little thicker. I used cod and it was really wonderful. I also added 12 oz of chopped clams, which I highly recommend.
2 pounds cod, haddock or any firm white fish, bones removed
Preheat oven to 375 degrees F.
Combine all ingredients except milk and parsley in a heavy, 4-quart ovenproof soup pot. Cover and bake until fish flakes into pieces and potatoes are tender, about 1 hour.
Transfer soup pot to stovetop. Slowly stir in milk. Simmer gently over low heat until rewarmed, about 5 minutes. Add parsley and a healthy grinding of cracked pepper and serve with fresh, crusty bread.
Note: to thicken the chowder, do not add the butter with the
rest of the ingredients. After you take
the pot out of the oven, melt the butter and mix it with 2 to 3 tablespoons of
flour (depending on how thick you would like it) and 1 ¼ cups of milk. Whisk this into the soup and use the whisk to
mash a few of the potatoes. Bring the
soup back to a boil and let it simmer uncovered for about 10 minutes. Remove it from the heat and let it sit for
another 15 to 20 minutes, stirring occasionally, and then stir in your
parsley. Taste for salt and pepper. The longer it sits, the thicker
it will get. And it's even better the next day.