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New England Scrod Chowder
Experience a taste of Boston with this rich and creamy New England Scrod Chowder. This hearty dish features fresh scrod, a beloved local fish, simmered with tender potatoes and garden-fresh vegetables in a silky, thyme-infused cream base. Each spoonful captures the essence of the sea and the charm of the Northeastern coastline.
Ingredients
- Fresh parsley
- 2 tablespoons, finely chopped
- Salt and pepper
- to taste
- Dried thyme
- 1/2 teaspoon
- Bay leaf
- 1
- Chicken broth
- 2 cups
- Whole milk
- 2 cups
- All-purpose flour
- 2 tablespoons
- Unsalted butter
- 2 tablespoons
- Garlic
- 2 cloves, minced
- Carrot
- 1, diced
- Celery
- 2 stalks, diced
- Onion
- 1, diced
- Potatoes
- 2, peeled and diced
- Scrod fish
- 1 pound, cut into chunks
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onion, celery, carrot, and garlic. Sauté until the vegetables are tender, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for another minute to remove the raw flour taste.
- Gradually whisk in the milk and chicken broth, ensuring there are no lumps.
- Add the diced potatoes, bay leaf, thyme, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are fork-tender.
- Add the chunks of scrod fish to the pot. Let it simmer for an additional 5 minutes, or until the fish is cooked through and easily flakes with a fork.
- Remove the bay leaf, then stir in the fresh parsley.
- Taste and adjust the seasoning if necessary. Serve hot with a sprinkle of fresh parsley.
Tips
- For a thicker chowder, you can puree a portion of the soup and then return it to the pot.
- The recipe can also be made with other firm white fish like cod or haddock.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 20 minutes Cook Time: 30 minutes Calories: 300 Fat: 12g Carbs: 28g Protein: 20g Sodium: 750mg Sugar: 6g
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