New England Fish Chowder

Name: New England Fish Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 114 grams butter, divided; 340 grams can evaporated milk; 907 grams haddock, cut into large chunks; 976 milliliters milk; 3 mediums onions, sliced; 1 teaspoons pepper; 5 mediums potatoes, peeled and diced; 4 teaspoons salt; 18 servings Additional salt and pepper, optional; 710 milliliters boiling water

New England Fish Chowder is a gluten free and pescatarian recipe with 18 servings. This main course has 194 calories, 13g of protein, and 9g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up butter, salt, additional salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a soup kettle, melt 1/4 cup butter over medium heat.

Ingredients you will need

Butter

Soup

Saute onions until tender but not browned.

Ingredients you will need

Onion

Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, 25 minutes or until potatoes are fork-tender.

Ingredients you will need

Potato

Pepper

Water

Fish

Salt

In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish mixture. Season with additional salt and pepper if desired.

Ingredients you will need

Evaporated Milk

Salt And Pepper

Butter

Fish

Milk

Equipment you will use

Sauce Pan

Heat through.

Equipment

Sauce Pan

Ingredients

Servings:

114grams

butter, divided 340grams

can evaporated milk 907grams

haddock, cut into large chunks 976milliliters

milk 3mediums

onions, sliced 1teaspoons

pepper 5mediums

potatoes, peeled and diced 4teaspoons

salt 18servings

Additional salt and pepper, optional 710milliliters

boiling water

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Argyle Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Argyle Pinot Noir

Argyle Pinot Noir is honest and unmingled. The 2012 vintage for Pinot Noir made itself. Fermented in small lots, and blended for purity, this year's blend croons of ripe, red raspberry, morello cherry and a hint of backwoods spice. No other word can describe the palate but lush. Gentle, slightly firm tannin beneath, the acid sings true and long. Enjoy early, or sit on it a few years for enhanced nuance.