What is Boston seafood chowder?

Boston seafood chowder is a rich, creamy soup that embodies the coastal flavors of New England. It features a variety of seafood, potatoes, and vegetables in a thick, velvety broth, making it a comforting and hearty dish.

What ingredients do I need to make Boston seafood chowder?

The ingredients for Boston seafood chowder include: - 1/4 lb. salt pork - 2 big onions (sliced) - 2 to 3 cups of raw potatoes (sliced, not cubed) - 2 cups of water - 2 lbs haddock or cod - Salt to taste and 1/4 tsp. pepper - 2 to 3 cups rich milk or 'coffee cream'

How do I make Boston seafood chowder?

To make Boston seafood chowder: 1. Fry salt pork in a heavy kettle. Remove pork scraps and set them aside. 2. Cook onions in the remaining fat until golden. Add potatoes and water. 3. Place fish fillets on top of potatoes, season, cover, and cook on low heat until potatoes are soft and fish flakes. 4. Pour in milk and heat gently, but DO NOT boil. Avoid stirring too much to keep the fish from breaking apart. 5. Serve with common crackers and sprinkle crispy pork bits on top.

What type of fish is best for Boston seafood chowder?

Traditional Boston seafood chowder is made with haddock or cod, both of which provide a mild, flaky texture that complements the creamy broth.

What are common crackers, and where can I find them?

Common crackers are traditional New England-style crackers that pair well with seafood chowder. They can be found from Vermont Common Foods or specialty food retailers.

Can I substitute bacon for salt pork in this chowder recipe?

Yes, bacon can be used instead of salt pork. While it provides a slightly different flavor, it still adds a smoky richness to the chowder.

How do I store and reheat Boston seafood chowder?

Store leftover seafood chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, avoiding boiling, to maintain its creamy texture.

Boston Seafood Chowder Recipe for Chowder Lovers Only

Name: Boston Seafood Chowder
Ingredients: 1/4 lb. salt pork; 2 big onions sliced; 2 to 3 cups of raw potatoes (also sliced, never cubed); 2 cups of water; 2 lbs haddock or cod; salt to taste and 1/4 tsp. pepper; 2 to 3 cups rich milk or par “coffee cream”

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My father cooked the Boston seafood chowder! He brought the recipe to Boston from his birthplace in Islesboro, Maine. I remember the tantalizing smell as Dad carefully blended ingredients.

Boston Seafood Chowder

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Print Recipe

Boston seafood chowder is a rich, creamy soup that embodies the coastal flavors of New England. It features a variety of seafood combined with potatoes and vegetables in a thick, velvety broth. It’s a comforting and hearty dish.

Ingredients

Scale

1/4 lb. salt pork
2 big onions sliced
2 to 3 cups of raw potatoes (also sliced, never cubed)
2 cups of water
2 lbs haddock or cod
salt to taste and 1/4 tsp. pepper
2 to 3 cups rich milk or par “coffee cream”

Instructions

1. Fry salt pork in a heavy kettle. Remove pork scraps and set aside.

1. Cook onions in the remaining fat until golden. Add potatoes and water.

1. Place fish fillets on top of potatoes. Season. Cover and cook on low heat until potatoes are fairly soft and fish flakes.

1. Pour milk and heat, but DO NOT boil. Avoid stirring (so fish won’t break up too much), and serve with “common” crackers. These crackers are still available from Vermont Common Foods. Sprinkle reserved crisp pork bits on top of chowder.

Author: Lobster Louie

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