RECIPE
SPOTLIGHT HALAL RECIPE
AUTHENTIC NEW ENGLAND SEAFOOD CHOWDER
This is our authentic New England recipe for flavorful, rich seafood chowder. It's full of chunks of potato, corn and various seafoods. It is not thick and pasty white like some canned varieties.
You can use this same basic recipe for fish chowder. Just substitute a white fish like haddock, pollock or cod. For a
smoky flavor, we use smoked oysters instead of the bacon that you'll usually find. Leftovers can be stored in your
freezer, but must be reheated gently over low heat to prevent the milky broth from separating.
Authentic halal New England style Chowder |
YOU'LL NEED...
3 onions
½ head celery
½ stick butter
1 bay leaf
1 salmon fish head
black pepper
1 quart clam (or tuna) juice -or-
1 large fish boullion cube
kosher salt or coarse sea salt.
(These are lower in sodium and give a better flavor)
2 lbs Red or Yukon Gold Potatos.
(Do not use Russett or other brown baking potatos. They'll turn to mush.)
½ pound frozen corn -or- 8 fresh corn on the cob
¼ cup flour (or more for thicker chowder)
½ gallon whole milk -or- 1 pint light cream -or- 3 cans evaporated milk
some frozen shrimp, thawed, deshelled and chopped into chunks -and/or- chunks of fresh fish
2 pints fresh chopped fresh clams (no bellies)
1 packet smoked oysters, chopped (optional)
paprika or dried dill (optional)
1. MELT ½ the butter in a large stock (soup) pot on medium-low heat. Add some olive oil to prevent
burning.
2. CHOP onions and celery. ADD them and bay leaf to the butter. FRY until onions look clear.
3. ADD fish head and a generous amount of black pepper. FILL pot with water and/or tuna or clam juice. Bring
to boil.
4. SHUCK corn on the cob. Using a sharp knife, cut away corn kernals.
5. BREAK bare cobs in half. ADD them to the soup to give a nice flavor to the broth. TURN heat back to
medium-low cooking for 30-40 minutes.
6. MEANWHILE,
SCRUB potatos clean of any dirt and sand, leaving skin on. CHOP potatos into rough chunks big enough for a soup spoon.
7. REMOVE corn cobs and entire fish head, being careful not to break it. REMOVE the salmon meat attached to the
back of the head, set aside. Throw away cobs.
8. ADD potatos, corn and salt. COOK for 30 more minutes or until potatos are just tender. KEEP pot no more than
halfway full with liquid.
9. MEANWHILE, MELT remaining butter in a medium sized sauce pan over medium-low. When it has melted, stir in
flour until smooth.
10. SLOWLY
add some broth from the soup to the saucepan, stirring. ADD more broth as mixture thickens.
11. ADD chopped shrimp, oysters and/or fish pieces to the soup pot. From this point on, DO NOT let soup boil.
12. STIR the contents of the saucepan into the soup.
13. SLOWLY pour the milk, light cream or evaporated milk into the soup.
14. ADD fresh chopped clams less than 5 minutes before serving to prevent them from becoming rubbery.
15. SPRINKLE paprika or dried dill over each bowl of chowder.