New England Fish Chowder

Having been born in Massachusetts, I enjoyed many specialty dishes of the East Coast. The way they were prepared varied from state to state, and even town to town.
Here is a recipe for fish chowder that is my favorite. It isn't overly spicy, but has a delicate balance of flavors that allow you to enjoy the "fish". I should note, we don't use any thickeners and as such it won't hold a spoon upright as some do.

INGREDIENTS:  

1 to 1 ½  lbs cod, or other firm white fish

1-½ cups heavy cream

6 oz slice salt pork

1 shallot

1-½ cup of water from fish

1 cup of potatoes

1 bay leaf

½ tsp dried thyme, or 1 tsp fresh thyme

Fresh parsley for garnish

Fresh ground white pepper

PREPARATION:

Peel and chop the shallot. Peel and wash the potatoes and dice into ½" cubes. Wash the thyme shaking off the water, strip the leaves and chop. Wash the parsley shaking off the excess water, cut off the leafy tips and chop finely. Rinse the salt pork and cut into ¼ " slices.

Wash the fish fillets, remove any pin bones, cut into 2 or 3 large pieces.

COOKING:

Set a medium size heavy sauce pan over medium heat, add 1-½ cups of water followed by the fish. Bring to a slow boil and cover. Simmer for 15 to 20 min. or until the fish flakes easily. Transfer to a plate. Strain the water and use for further cooking.

Again, Set a medium size heavy sauce pan over medium heat let it warm a bit then lightly brown the salt pork. Add the shallots and cook until they are soft. Add the water, potatoes, bay leaf and thyme cover and cook for 20 min until the potatoes are soft.

Remove the salt pork, add the cream and the fish, breaking it into med. size pieces (It will flake while it sets), bring to a low boil. Cover, reduce heat and simmer for 5 min. Remove from the heat and let sit for 3 hours for the flavor to develop.

Return the pan to the heat, bring to a slow boil just before serving.

Sprinkle a little chopped parsley garnish. Serve with a pepper mill full of white pepper corns.

Creamy Ham Chowder

This is a takeoff on clam chowder. The ham and savory add an interesting twist on chowder. Give it a try I think you will enjoy it.
INGREDIENTS:

12 to 16 oz. ham slice *

2 medium potatoes

1 medium shallot

2 medium carrots

1 cup water

1 bay leaf

1 tsp dried savory

1/8 tsp pepper

Parsley for garnish

 Cream Sauce:

2 Tbsp all-purpose flour

½ cup milk

½ cup heavy cream

PREPARATION:

Peel and dice the potatoes into ½ inch cubes. Peel and finely chop the shallot; Peel, wash and slice the carrot in half lengthwise then cut into ¼ inch slices. Clean any fat from the ham and dice it into ½ inch cubes. In a medium bowl, mix the flour, milk and cream until smooth. Wash the parsley shaking off the water and chop for garnish.

COOKING:

Add the water, solids and spices to a 3 qt. saucepan. Bring to a gentle boil, cover and reduce the heat to a simmer and cook until vegetables are tender.

Add the Cream sauce and bring to a boil; cook and stir for 2 minutes or until thickened. (If you have the time, let the chowder set for a couple of hours to absorb the flavors, and then reheat just before serving.)

Find the bay leaf and discard then sprinkle with parsley for garnish before serving.

* Or 1-1/2 cups cubed Leftover or cooked ham.