Falmouth Town Marina Slip #47

Recipes

Inaugural Fish Chowder (Legal Sea Foods Cook Book 1988)

The Chowder tastes best if you prepare it a few hours in advance to allow the flavors to meld. 

½ cup butter
3 cups diced onions
¼ cup finely grated carrots
2 teaspoons minced garlic
½ cup flour
12 cups concentrated Fish Stock
4 pounds chowder fish fillets, (cod, striped bass, black sea bass, tatoug)
(Cut into ½ to ¼ inch cubes)
2 cups light cream
½ cup finely grated Monterey Jack cheese
Salt
Freshly ground black pepper

Heat the butter in a large saucepan until softened, and sauté’ the onions, carrots, and garlic in it, stirring frequently, about 5 minutes. Remove from heat and slowly stir in the flour. Return to the heat, and cook, stirring, for about 4 minutes. Meanwhile, begin heating the stock in a large pot. Whisk the stock into the flour mixture. Bring the stock to a boil, whisking constantly, them reduce the heat, and simmer for 10 minutes.

Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. (Your wont distinguish the cheese as such, it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn’t boil over. (Makes about 3 quarts)

Print This Recipe