How to Make New England Fish Chowder
Вставка
- Опубліковано 2 лют 2024
- Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time.
Get the recipe: cooks.io/3tYVz0l
Buy our winning Dutch oven: cooks.io/3DzBbCw
Buy our winning chefs knife: cooks.io/3WZ7Kof
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Looks so good
Made this last night. It was delcious, doesn't take a lot of ingredients or steps and was a novel way to enjoy cod, as long as you have a loose definition of what a chowder is.
I used bacon instead of salt pork, half & half instead of milk and added some dried scallops for a bit of a more seafood punch. Used a fat seperator after boiling the potatoes. Perfectly pairs with some leftover bread.
" Used a fat seperator after boiling the potatoes. " potato fat?
@@ARCSTREAMS bacon fat
ok i guess you must have used a lot of bacon then, i would only use a few strips chopped up to imitate the flavor since i got no salt pork or maybe pancetta works good too @@simonxie594
@@simonxie594 im confused are you saying after having cooked the potatoes you strained it to remove the bacon fat then put it back together?
btw i also had the idea to use plain bacon since it was all i had and i preferred to leave the bacon bits in there too it gave it a nice extra meatyness and great smoky flavor and i also used 10%cream along with half milk otherwise too rich and i also used shrimp to give it extra seafood, perhaps i should call it new england seafood chowder, im thinking for future i can add calamari ring bits and baby clams too, did not bother straining the fat even though i would have like too i realised it mixed nicely with the cornstarch and i had to use more than 1tbs i used about 3 to 4 to really thicken the chowder just right as the first time i made it it was not thick enough and thr fat was floating on the top not looking nice , never heard of dried scallops though are they small?
@@ARCSTREAMS They are explaining their order of operations. They removed excess bacon fat at 4:34 stage. You can do whatever you want.
I’ll try this ,looks delicious
Thank you!
Great and simple technique, I will definitely try this.
Happy these are in 4K.
100p premium is highest im seeing what 4k?
Cool recipe.. missed it on tv.. didnt see it in your 2019 book. Thanks!
Just made it. Absolutely delish!
I'm sure it was! 🙂
I made it too and thought it was great! For leftovers I removed the fish (again 😂) to only heat the liquid and potatoes, and added the fish back at the end to avoid overcooking. I made a poached egg to go with the leftovers for breakfast 🤤
@@squirey that sounds pretty good 👍 leftovers with poached egg ….yummm .
I don’t like oatmeal for breakfast every day ….Too boring .
Where did you put the fish while the potatoes cooked? Leave on counter or in the fridge? That was the only part confusing to me.
@@PageToo the fish can just sit out on the counter for the time it takes to cook the potatoes
Cioppino West Coast version. Legend has it, an Italian fisherman would go to the other fisherman of various catch and say "chip in" but he had a heavy accent so it sounded like Cioppino. So everyday after work they would all get together and make a big pot on the dock for everyone.
Most likely he brought the tradition from Italy.
I heartily agree! Cioppino is my favorite fish chowder with bouillabaise ( the French version) made with mussels, crab, shrimp oysters and big chunks of cod in a tomato based broth the ultimate indulgence! We make it a tradition to serve every year over the Christmas holidays when we have a house full of family.
That's an interesting folk etymology. Wiktionary says "Ligurian cioppin, from a Genoese dialect, ciuppin, for a fish stew." (Ligurian is a language spoken from Genoa through Northern Italy to the Southern Coast of France, including Monaco, and in a few other places. The Italian government considers it a dialect of Italian.) So the fisherman was probably not trying to say "chip in" in English, but using his native tongue, and English-speaking fishermen heard the "o" on the end because "that's the way Italian is supposed to sound". :-)
Agreed. I read that, but we're talking American origan. I like that story and tell it with a pinch of salt. I was a cook and we like our kitchen tales.@@WastrelWay
I needed this recipe.
This looks delicious 😋 😍 😊 👌
That is perfect chowder, no cream in it is perfect.👍🏻👏🏻
My Mom developed a Weight Watcher recipe for fish chowder using almost the exact/same ingredients in the later 1960s. Brilliant!! One big difference is that she didn't use a cornstarch slurry but mashed some of the potato for thickening, which we much prefer.
Where is Max from tasting history? Clack clack!!
He actually has his own channel.
I think Max would point out this would be traditionally made with Ship's Biscuit, not Hard Tack {clack - clack} "Rustic Crackers"?!? WTF LOL
I like Max, too. I watch him all the time.
😂
@@thaisstone5192you don’t think we know that, lol??
Salt pork is traditional, but not necessary at all, imo. I’ve been making chowdah for years - taught by my Maine MIL. My version is very similar- but partially cooking the fish looks like a good idea. I cook onion & celery in butter, add fish stock and parsley, thyme, bay leaf, pepper, add the potatoes, then the fish, flour to thicken, then milk. Stock and herbs compensate for omitting the salt pork/bacon. Extra mashed potatoes would thicken.
I made a keto clam chowder and it was delicious. No cornstarch. Potatoes. Instead cauliflower to thicken, heavy cream, clam juice.
Feels like watching on pbs still! Keep up the great work
*Chowdah
It's Chow -deeeeeer
Looks fantastic. We have a our own similar dish here in Scotland called "Cullen Skink", where we use smoked haddock and it is amazing! 🏴
Amen to this recipe!
Use milk and a powdered starch instead of heavy cream, or other high fat ingredients!
As far as potatoes, I tend to always oven bake all of my potatoes at once, then freezing the potatoes for later use. I'd likely just mash some of my saved baked potatoes rather than boiling potatoes. Great basic chowder recipe for home cooks!
i'm gonna be doing this with a few extra changes, instead of plain water i will make shrimp stock, i also got some enoki mushrooms i will be using as well as shrimp and i got no cod but do have something called blue cod kinda like between cod and haddock i would say and instead of all milk i will use half 10% cream, and for potatoes i only have imperfect potatoes so they should do in a pinch and no salt pork so i use bacon cut into slivers and seared them along with the aromatics at the start and kept them in there they give good flavor and extra meat
worked out amazing it was a big hit specially with the bacon bits left in it
Must one use corn starch to thicken the soup? I'm not a big fan of it in soups. Could some of the potatoes be mashed instead?
My trick on a chowder is to add some dry instant mashed potato flakes to the boiling soup, thickens it better than corn starch. I’m sure that’s not fancy enough for some, but it works for me! Or if you have enough potatoes in the chowder, it also works to mash them up a little.
Yes, I’m with you. Generally, I look for other ways to thicken things or leave them in their unthickened state.
@@cherylchristian5673 that's genius! thanks for the tip
@@cherylchristian5673 Sounds good.
You can buy potato starch as well. I mix it with wheat flour and use it when making fried chicken. It has a much better flavor than cornstarch.
Water? I make a fish stock from fish bones and heads. It freezes for a long time. Much better than water. I use cream which gives a little thickness. If necessary I and a small rue made with butter and flour but not too much. I also use celery.
lots of room for improvement for sure, me too i use half n half cream and milk and i make shrimp stock, id like to learn more about the rue part as i ended up using more corn starch than just 1tbs i used about 3-4 ,, celery huh do you juts chop it up and throw it in with the potatoes? what about fennel?
@@ARCSTREAMS Have not tried fennel. I prefer the taste and texture of flour over cornstarch. I cook the celery in bacon fat, then add onions to blanch followed by garlic for a minute. I usually add the rue just before serving so it doesn’t stick to the bottom of the pan.
@@jeffdittrich6778 ahh ok i did not think there would be much difference in taste for using starch or flour but i guess you can use more flour perhaps? yeah the fennel was just something that came to mind i would think might be good for this if sliced thinly to give that similar celery flavour, second time i make this recipe and still got some left over in the fridge i will soon be having again it is more flavourful cold or reheated the next day i love it and so does everyone else who tried it, kinda like it came from a fancy restaurant or dare i say even like the stuff out of the can that i almost could never replicate at home but did with this lol i think the starch is the secret to any good soup, stew or chowder but def the shrimp stock and the fish juices in the soup are the main stars
@@jeffdittrich6778 btw you did not explain how you make your butter rue
@@ARCSTREAMS Simple. I melt butter in a small pan and melt it on medium low heat until all bubbles are gone to eliminate moisture. I then add in an equal weight of all-purpose flour a little at a time stirring the butter. I cook the mixture about three minutes or more to cook out the starchy flavor. When close to finishing my sauce or soup I add it to the main pan stirring all in. Since the flour mixture is pre-cooked it will mix easily. Cook at a very slight boil for a minute and it should be done.
That’s the way chowder should look. I ask the waiters if their chowder is thick or thin. Most say thick- I never order it.
Looks delicious. I’m so glad you didn’t use any milk or cream. In the old days, they use the parts of the fish, like the heads and tails and whatever they would cut off and then strain it.
There was 2 cups of milk in there lol, it was white at the end 😂
OMG how did I miss that? Never mind on my comment lol I guess I was distracted
Perfect for my family. We don’t like soups too thick. I’ve also used 1/2 n 1/2 with milk if I want at thicker chowder. I don’t normally order chowder at restaurants bec it is too thick for my palate and it’s usually laden with potatoes. Restaurants, I think, do this to skimp on the fish. If it’s to thick, I can only do a few spoonfuls.
I think I'll do that, if I get the chance.:)
I made this for lunch today and it was delicious... but... the #1 1/2 of potatoes was too much and I had to add about 2 C of water to cover them. I would use #1 next time.
Do cakes please. TY
Looks good. One general question I always wondered about...does a bay leaf really add any flavor? And if it does what does it taste like? I can never tell. Thanks.
I thought the same for years, until I purchased high quality whole Turkish bay leaf from a specialty spice store. The flavor is outstanding and cuts through. The taste reminds me of an exotic green shrub with pinecone.
Do yourself a favour and just make a cup of bay leaf tea. Then you'll know.
A big part of that is quality. Buy some fresh bay leaves if you have a store that carries them. It's kind of a pine+mild citrus-esque note. It's one of those things that you might notice if it's missing, but struggle to put your finger on why something isn't quite as good.
You're probably buying really old dried bay. Even tightly sealed dried bay doesn't last indefinitely, realistically a year or two at most. If possible buy small amounts of bay from reputable spice shops that include when it was harvested on the package. You only need to use a leaf or two for even large stews or soups so it isn't terribly expensive even when you buy from a high quality source.
Can anyone recommend a spice store Chicagoland for good bay leaves?
Can you think of any substitutes or other names for salt-pork? Where I live I don't think I've ever heard of this ingredient, and the supermakret doesn't seem to stock it.
A cursory google search suggests pancetta. That's pretty obscure where I live.
Bacon might add some smokiness. Would that distract too much, or would it work ok here?
You could try boiling the bacon just briefly in a separate pot of water then fishing it out and add it to the stock. That might remove some of the salt and the smoke. I saw Julia Child do that in a recipe. You don’t want to boil it so long you render a lot of the fat out, though.
If it's available, use pork fatback (or as another poster suggests, boiled bacon ends).
It's seems to be to watery to be a chowder in my opinion but still looks yummy
💰💰💰💰💰💰💰💰
Especially for those of us who live in the Midwest
I'd double the amount of spuds, and mash some before adding the fish.
YES! No need for corn starch. Or you could crumble up some saltines to be more traditional. The problem with cornstarch is that if you have leftovers it is no longer thick when you reheat them.
Or just add a very small amount of potato starch or flaked Instant mashed potatoes- read the label! Look for ones that only contain potato.
We think white pepper would work just as well.
There’s a couple of things I’d do differently to intensify flavors on a budget:
1. Properly brown (more) veggies: getting your onions/leeks/celery to a nice brown adds a real richness of flavor, but it takes time and you have to be a little more patient when first browning before adding your liquid. It’s worth the time, I promise.
2. Off cuts of fish: this is perfect for fish stew: get a couple fish heads, it’ll add a collagen richness you can not get from just filets (and then you also don’t need corn starch to thicken it). Talk to your local fishmonger and you might find some excellent deals on less standard fish cuts like collars. Use a bag if you’re fussy, but I just eat my way around bones.
3. Texture: I like to add a contrast of crunch to my soup by pulling out a few potatoes when they are par boiled and throw them in the oven with a brushing of oil, then put them on top like crisp croutons.
Have you even tried the recipe?
Ok, how exactly is that salt pork becoming a snack later?
Exactly 🤮
@@GenRN I don’t doubt it could become a snack. I literally don’t know how.
@@DavidFobareI mean, her comment about it becoming a snack seemed like she was just gonna gnaw on it afterwards, and that seems pretty gnarly.
Usually “chef snacks” are something that you can eat as-is that don’t get added to the final meal, but that’s not really the kind of thing you’d usually wanna do with boiled salt pork.
So it kinda seems like Julia just wanted to sound “chef-y” and it didn’t really land with the dude she was cooking with :|
Couldn’t you steep any meat cut similarly?..kinda line instant stock?🤔
Too watery for chowder.
Potato starch
What kind of fish is this? Maybe I missed it. I find more and more good fish like this is absent in your regular grocery stores. I never see whitefish or trout anymore. Even in a lot of restaurants. Salmon is everywhere though. Maybe make this recipe with salmon?
They mentioned cod
Um, they said COD about 6 or 7 times ... so I'm going to go out on a limb here, and say, probably COD.
@@josephgaviota Thank you. I missed it.
@@bondmood 👍
Cornstarch doesn’t dissolve well in milk. Better to use a tablespoon of water.
👍
Allergic to cod and shellfish any other things I could use?
Bacon. Can’t go wrong with bacon and potatoes
Any other whitefish
Hi! I’m Jewish-what could I use instead of the salt pork?
Just skip the pork.
How come we can’t see the recipe unless we join?
@lisasarpolis8241: Because they have to pay for their Staff and Research and Development.
I'd like some vegetarian recipes
Uhhhhh .... he said broth .... Chowder is neither a broth nor a bouillabaise or anything soupy.
Fishy
I'd like it thicker but it looks awesome.
6:25 I see a bone. Careful!
I saw that too!
He said, "Good to go."
I miss a good clam bake.
It wasn’t the clams and everything else , though, it was the shenanigans by the lake.😜
Not chowder
agree. this is fish soup. chowder has more well cooked potatoes.
also, why add cornstarch!?!? potatoes are the thickener in a chowder. .
Why, ATK? Keith doesn't need the peanut gallery's commentary.
Thoughtful and simple technique and preparation. The character of chowder has definitely evolved, but the meaning of chowder-head, hasn’t!
What is salt pork?
@bongdeguzman1244: put your question in google.
@@violetviolet888
I would prefer NOT to google it if a friendly courteous viewer could have readily answered "bacon".
All you have to do is NOT COMMENT at all.
@@bongdeguzman1244 The chances of one human giving you an incomplete or incorrect answer are MUCH higher than you finding accurate information from credible sources.
@@violetviolet888
You're a glass half-empty.
I will not be bothered if i do not get a reply much less an accurate one. If nobody cares, so do i. All the same for a casual random query.
@@bongdeguzman1244 There is a reason *no one* else replied to you. For the same reason of my original answer.
Is this a parody? This is what people from "away" might call a chowder but this is merely a fish soup. I'm a native Mainer using an old family recipe. You dice the salt pork and use that fat to cook the onions, use clams in their juices (or just add the clam juice if you don't want rubbery clam bits) for flavor. Corn starch? Really? A little flour, either as roux made with the pork fat or done with butter and added later, add evaporated milk later so you get the thickness of cream but not make the dish too rich. You can add shrimp, scallops, etc. at the end if you want seafood chowder. Nutmeg or rosemary is more traditional for seasoning.
Yes! All of this is traditional in New England. (Possibly not the evaporated milk for me - I always thought it tastes strange)
Excited to try this recipe. I’m not a fan of the super thick chowders.
I didn't miss that bone sticking out of the fish --- the reason I stay away from most seafood.
@senior_ranger: No need to stay away, just proves it's more fresh. Just be aware of it, don't miss out on excellent food. Many cultures prefer meat on bones, it's more tender and has more flavor, you just eat around them.
2 lbs. of cod today. About $20. Too expensive for a boiled dinner.
This is probably from Nordic immigrants, we eat the original here.
Nah ! 1/2 potato cubes or chunks and 1/2 potato (mashed) providing chowder thickness - but also potato starch thickening. Milk - 1/2 and 1/2 milk with cream (and butter !) that provides other dairy milk proteins, oils, and cream thickener.
Don't know what you Southerners are mucking around with true New England or Pacific Northwest chowder - but that isn't chowder. That might be oyster or fish slightly-thick soup - but it aint chowder !
You really need to have me there and teach you how to make a real chowder of the ancestors - who were colonialst, fishermen, sailors, lobstermen etc. They ate THICK hearty meals, not some modern thin soupy meals.
I cant eat pork bummer
Julia hates this guy. You can just tell.
Why?
you forgot the celery and corn.
Way to thin for my tastes and I'm also allergic to pork.
I love ATC and don't miss CK nearly as much as I though I would. But... they are in need of a new make-up artist! Why does Julia always look like she's ready for a cocktail evening? It's very distracting, a natural-style of make-up would be so much more appropriate.
The thumbnails should properly represent finished dishes.
Bacon accessory was mentioned, but only chives were actually used. The thumbnail should properly represent actual content.
Toss in the trash and go wash the dishes and start over . Some people just cant cook water 😂
IMHO, ATK recipes should always include only ingredients available at grocery markets NOT in major cities, and not requiring an extra trip and cost at a butcher shop.
Salt pork? Nope. Not making this recipe.
Don't discriminate against people who live in cities. They can make whatever content they want. I'm in a small city and can get salt pork. You could make your own. O mail order it, or trip required.
@@violetviolet888 I stand my my statement, that most people get their food at grocery stores, whereas most chefs with shows have special relationships with their favorite butcher, fishmonger, etc, and have stuff we couldn't dream of finding at are local foodmart. That's not a recipe that I can use.
Hilary Clinton?
I don't understand why Julia is in these videos. The small talk and her exclamations are just cringe.
Too thin and watery.
I totally agree. I love thick soups.
Shut up nerd
Looks more like fish soup
Go back and listen to the very first thing he says. I get you have a preference but...
Just add a little more cornstarch or let it reduce a little before adding the fish back in.
Is this a really old video? Why are all the cooks not on camera wearing masks?
Only Democrats wear masks.
Why should they be wearing masks, please
@@nancycy9039 He asked why they(the cooks in the background) ARE wearing masks. As in, was this recorded during the pandemic a couple of years ago? My question is, if it is new video, why would anyone care if the cooks in the background are wearing masks? I am a chef, and some people I work with, or have worked with pretty recently, still opt to wear a mask at work.
@@fordhouse8b oh! I see now - thanks!
Season 23 of ATK TV, where this video is originally from, was recorded for broadcast on PBS in April and May of 2022. The episode that included this segment first aired on PBS in April 2023.
Gag, gag, gag, gag, spit, spit, spit
@@tree-jj4kc Who died and left you boss?
@@scott33761 Poor baby. Log out and touch grass.