Making fish chowder is more than just cooking a meal—it’s a gesture of love, warmth, and nourishment for your family. Every step, from selecting the finest Chatham Harvesters seafood to slowly simmering the broth, is an act of care. The rich aroma of onions, potatoes, and herbs mingling with the briny sweetness of fish fills the kitchen, creating a comforting space where everyone feels at home. It’s a dish that requires patience, attention, and a desire to bring people together, much like the love that binds a family.
Serving a bowl of homemade fish chowder is like wrapping your loved ones in a warm embrace. It’s a tradition passed down through generations, a reminder of our Cape Cod roots, and a way to celebrate the simple joys of gathering around the table. Whether it's a chilly evening or a special occasion, ladling out that creamy, hearty goodness means offering not just sustenance, but also connection and a sense of belonging. It’s a meal that says, without words, “I care about you.”
FISH CHOWDER
Serves 4-6
Ingredients:
1 pound of Chatham Harvesters fish, thawed (any kind of white fish will do like hake, monkfish, haddock, fluke, skate wings, any taco packs of fish, or even sea scallops and skate cheeks make a great chowder)
1 quart Chatham Harvesters Fish Stock, thawed
2 cups of white wine
1/4 cup of cooking sherry
1 pound of red potatoes, cubed
1/2 pound of yellow or red onion, minced
2 slices of bacon, chopped
1 tablespoon of dried tarragon
3/4 cup of half and half
1 tablespoon of butter
Salt and pepper to taste
Directions:
In a pan, cook bacon until slightly crisp
Add onions and cook until translucent
Remove from heat and set aside
In a heavy pot add fish stock, wine, cooking sherry, and potatoes
Cook on medium-high until potatoes are al dente
Turn heat to simmer and stir in bacon and onion mixture
Meanwhile, chop fish into bite-size pieces
Add fish to pot with butter, and tarragon
Simmer for 10-15 minutes, and then add half and half, along with salt and pepper to taste
Serve immediately.
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