Rustic Fish Chowder

Name: Rustic Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings (3 quarts).
Ingredients: 1/4 cup butter, cubed; 1 small onion, finely chopped; 1 garlic clove, minced; 3 pounds potatoes (about 6 medium), cut into 1/2-inch cubes; 1-1/2 cups fresh or frozen corn; 5 cups chicken broth; 1-1/2 teaspoons salt; 3/4 teaspoon celery salt; 3/4 teaspoon pepper; 1/2 teaspoon dried thyme; 1 pound cod or halibut fillets, cut into 3/4-inch pieces; 1 cup heavy whipping cream

JFK's affinity for fish chowder was likely inspired by his love of sailing off the coast of New England. In my version, I use fresh halibut my brother-in-law, a commercial fisherman, catches in Kodiak, Alaska. Top servings with grated Parmesan, minced green onions or a few drops of hot sauce.

Ingredients

1/4 cup butter, cubed
1 small onion, finely chopped
1 garlic clove, minced
3 pounds potatoes (about 6 medium), cut into 1/2-inch cubes
1-1/2 cups fresh or frozen corn
5 cups chicken broth
1-1/2 teaspoons salt
3/4 teaspoon celery salt
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1 pound cod or halibut fillets, cut into 3/4-inch pieces
1 cup heavy whipping cream

Directions

In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Mash potatoes slightly.
Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fish just begins to flake easily with a fork.

Originally published as Rustic Fish Chowder in Holiday & Celebrations Cookbook 2015