Soup
NEW ENGLAND FISH CHOWDER
This chowder is almost as old as The Balsams itself. One of the property's first - but far from last - signature dishes. New England Fish Chowder traditionally utilized the abundance of fresh haddock and cod found in nearby waters. There are countless chowder recipes available...from tomato-based to clear and briny to rich and creamy. This version falls into the latter category, making use of salt pork for a totally decadent experience. The other secret is the potatoes that thicken the mix, eliminating the need for flour.
Prep time: 20 minutes
Cook time: (pork) 30 minutes
Cook time: (chowder) 30 minutes
Yields: 4 - 6 servings
Ingredients
1/2 pound finely diced skinless salt pork
1/8 pound unsalted butter
1/2 pound diced onion
2 tablespoons chopped fresh thyme
1 1/4 pounds peeled and diced russet potatoes
1 1/4 pounds fresh or frozen haddock or cod filets
4 cups half and half
Salt and ground black pepper to taste
Procedure
Preheat oven to 400º F.
Placed diced salt pork on a sheet pan. Bake in oven, stirring often for 30 minutes, or until the fat has rendered and the salt pork is crisp.
Remove from the oven and carefully strain the fat from the salt pork into a 1 gallon saucepan or soup pot. Reserve the crisp salt pork for later.
Add the butter to the saucepan containing the pork fat and cook butter over medium-high heat. Add onions and thyme. Sauté briefly until onions become translucent.
Add the potatoes and enough water to cover. Simmer over a medium-low heat for 8 to 10 minutes. The potatoes should be tender, but not overcooked.
Add the whole fish filets. If necessary, add water so the fish is covered, but no more. Cook for 8 to 10 minutes or until the fish is cooked and flaky when pressed with a knife.
Add half and half, an simmer over low heat until chowder is hot. Take care not to boil, as the soup might curdle.
Add salt and pepper to taste. Serve immediately, garnished with the crisp salt pork. The chowder can be cooled and reheated as necessary.
