New England Fish Chowder

Name: New England Fish Chowder
Cuisine: United States
Ingredients: 1 cup heavy cream or crème fraîche; 3 tablespoons unsalted butter; 3 medium-size waxy potatoes, cut into ½-inch cubes; 3 large onions or 4 leeks, white part only, thinly sliced; 1 tablespoon chopped chives; 1 cup heavy cream or crème fraîche; 3 large onions or 4 leeks, white part only, thinly sliced; 3 large onions or 4 leeks, white part only, thinly sliced; 1 large bouquet garni; 1 medium-size onion, coarsely chopped; 4 pounds firm-fleshed fish

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Ingredients

4 pounds firm-fleshed fish
1 medium-size onion, coarsely chopped
1 large bouquet garni

Americas
United States
Starter
Pescatarian
New England
Soup
Gluten-free

Method

In Advance

Have the fishmonger gut and fillet the fish and remove the skin from the fillets. Be sure to save the fish heads and bones. When you get the fillets home, check them carefully and remove any bones.

Make a fish broth by soaking the fish heads and bones in cold water for 30 minutes, draining them, and combining them with the chopped onion,