FISH CHOWDER WITH THYME CROUTONS
A little early in the season for those thick, cream-based chowders we crave in January. This recipe is herb-y, briny and filled with vegetables—just the thing for the first chowder of fall. Herb croutons, add some fresh bread or rolls—this recipe yields 4 hearty servings.
Chowder
- ½-3/4 lb of fish filets—firm white fish like cod, haddock (flash frozen works fine here)
- 3 slices bacon
- 1 large carrot
- 2 stalks celery
- 3-4 small redskin potatoes
- ½ onion
- 4 cups light broth/stock—(chicken, seafood, vegetable)
- 1 8-oz bottle clam juice
- 1 small can chopped clams
- 2-3 tsp dried thyme
- 1-2 tsp grated nutmeg
- Salt and pepper to taste
- ½ cup half & half
Wash and dry vegetables—then slice all thinly with mandoline. In large, heavy saucepan, cook bacon until crisp—remove, drain and crumble. Add vegetables—cook ‘til starting to soften, stirring occasionally. Add broth and clam juice–bring to simmer. Add thyme, nutmeg, salt and pepper. Cut fish into 3/4” pieces—add to pot. Add bacon and chopped clams. Cover and simmer gently—45 min to an hour. Thicken with a bit of potato flakes (or instant mashed potatoes!). Add half & half and heat briefly. Cover until ready to serve.
Croutons
Melt 1 tblsp butter then add 2 tsp dried thyme. Add about 1 cup torn, day-old baguette-like bread crumbs. Toss and continue heating until croutons are crisp.
The Kitchen Hive
