My fish chowder recipe is a family favorite during the winter months. This Instructable shows my method, enjoy!
Step 1: Fish Prep
For more information on catching and filleting fish check out my fishing instructable (How to catch clean and cook inshore fish)! Went out on the St.John's river on my Hobie kayak and caught a few Speck Trout, this one was just the right size for my family. Nothing quite like fresh fish!
Step 2: Ingredients
I have made this recipe with a variety of fish to include; Crappie, White Sea Bass, Rock Fish, Halibut, Red Fish, Lingcod, Cabazon and Speckled Trout. They have all tasted great! Note: A firmer fish fillet will hold up better during the cooking process but they all will work.
1-2 lb of white fish fillets (a firm fish works best)
5-8 potatoes cut into cubes
1 bunch of kale torn into smaller pieces
1 sweet onion diced
1 container of mushrooms
5 strips of bacon cut into 1/2" pieces
1 jar of clam juice
3 tablespoons of all purpose flour
1 cup of heavy cream (half and half or evaporated milk will also work)
Vegetable or Chicken broth 2 containers
Spices to taste Old Bay is more traditional but I make my own (Tony's, Seasoned Salt, Black Pepper and Crushed Red Pepper)
Step 3: Prep and Cooking
Dice the onions, wash and pick the kale, wash mushrooms, wash and cut the potatoes into cubes, cut the bacon and mix the jar of clam juice with the three table spoons of flour. Set each aside to be used during the cooking process.
In a large pot cook up the cut bacon until most of the fat has cooked off the meat. Next add in the diced onion and sliced mushrooms, sauté with the bacon until the mushrooms have softened (about 3-5 mins). Next add in the broth followed by the cut up potatoes. Bring to a boil and continue to cook until the potatoes are soft (test by crushing one against the side of the pot). Once the potatoes start to soften add in your cubed fish to the boiling mixture, cook at a boil for a few more minutes until the fish is fully cooked (it will turn a white color and flake easily when fully cooked). Now add in the Kale as you turn off the heat, mix the kale in fully. Now add your clam juice and flour mixture along with the cup of cream. Mix until even consistency. Lastly add your spices to taste. A classic approach would be to add old Bay seasoning, but I put together my own concoction of Tony's, Seasoned Salt, Black Pepper and Crushed Red Pepper.
Step 4: Enjoy!
I hope you all enjoy this dish as much as my family does! There are a fare amount of ingredients and some prep work but the recipe is nearly bullet proof, and easy to modify based on ingredients on hand. Enjoy!