.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Fish Chowder with Buttermilk Biscuits

Name: Fish Chowder with Cheddar Chive Buttermilk Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people (with leftovers)
Ingredients: 1.5 lbs. Cod or Haddock, cut into large chunks (1-inch pieces); 4 tbsp. Butter; 1.5 cups White onion, ½ inch dice; 1.5 cups Fresh Leek, ½ inch slices; 1.5 cups Fresh Fennel, thin slices; 1.5 cups Celery, diced; 1 tbsp. Fresh Garlic, diced; 5 slices Thick cut bacon, cut into ½ inch pieces (optional); 0.25 cup All purpose flour; 4 cups Fish broth (can substitute clam broth, vegetable broth, or chicken broth); 2 Whole Bay leaves; 2 cups Yukon Gold potatoes, ½ inch dice; 2 tsp. Dried Thyme leaves; 1 cup Whipping cream (can substitute heavy cream, light cream, half and half, or milk); 0 to taste Sea Salt; 0 to taste White pepper; 0 About 4 shakes Tabasco sauce; 1 tbsp. Dried Parsley flakes; 3 cups All purpose flour; 2 tsp. Baking powder; 1 tsp. Baking soda; 2 tbsp. Sugar; 0.5 tsp. Salt; 8.5 tbsp. Cold butter, unsalted, cut into small dice; 1.5 cups Sharp white cheddar cheese, grated; 0.25 cup Fresh Chives, minced; 1.667 cups Buttermilk; 1 egg

1 Comment

[[ recipeID=recipe-8kwv0ey1p, title=Fish Chowder with Buttermilk Biscuits ]]

Shop Naked Cod

Shop the Recipe

Fresh Haddock

5.0

Rated 5.0 out of 5 stars

14 Reviews

Sold out

1 Response

Denise

December 19, 2021

Hello, I am interested in your fish chowder and cheddar chive butter. I can only see the list of ingredients for each of these recipes. The instructions on putting the recipe together is missing. Can you please post the rest of the recipe? Thanks!

Comments will be approved before showing up.

Also in Best Seafood Recipes

Instructions

Ingredients

1 ½ lbs. Cod or Haddock, cut into large chunks (1-inch pieces)
4 tbsp. Butter
1 ½ cups White onion, ½ inch dice
1 ½ cups Fresh Leek, ½ inch slices
1 ½ cups Fresh Fennel, thin slices
1 ½ cups Celery, diced
1 tbsp. Fresh Garlic, diced
5 slices Thick cut bacon, cut into ½ inch pieces (optional)
¼ cup All purpose flour
4 cups Fish broth (can substitute clam broth, vegetable broth, or chicken broth)
2 Whole Bay leaves
2 cups Yukon Gold potatoes, ½ inch dice
2 tsp. Dried Thyme leaves
1 cup Whipping cream (can substitute heavy cream, light cream, half and half, or milk)
to taste Sea Salt
to taste White pepper
About 4 shakes Tabasco sauce
1 tbsp. Dried Parsley flakes

Cheddar Chive Buttermilk Biscuits

3 cups All purpose flour
2 tsp. Baking powder
1 tsp. Baking soda
2 tbsp. Sugar
½ tsp. Salt
8 ½ tbsp. Cold butter, unsalted, cut into small dice
1 ½ cups Sharp white cheddar cheese, grated
¼ cup Fresh Chives, minced
1 ⅔ cups Buttermilk
1 egg

Instructions

Chowder Base

(Optional) Place a large pot that can hold about a gallon over medium heat and add your bacon. Cook and allow the bacon to brown into crisp tidbits. Remove bacon and set aside and save your rendered bacon fat in your pot.
Add your butter (4 tbsp.) and swirl to melt.
Add all vegetables and mix well. Cook over medium heat until veggies are sweating, about 5 minutes.
Add your chopped garlic, and dried thyme leaves. Stir.
When your veggies have softened up completely, add flour, mix well, and cook 3-5 minutes without color to create a Roux. Stir occasionally.
Add fish broth, bay leaves, and stir to combine. Bring to a boil.
Add potatoes and bring down to a steady simmer. Cook potatoes until fork tender but still firm (al dente), about 7-10 minutes.
Your chowder base is now done. Time to season. Add salt, white pepper, and tabasco.

Adding the Fish

10 minutes before you want to serve the chowder, add your fish to simmering broth and cook slowly over medium heat until the fish flakes apart easily, about 5 or 6 minutes, depending on the heat.
Add cream and bring back to a simmer.
Serve immediately with buttermilk biscuits.

Cheddar Chive Buttermilk Biscuits

Preheat conventional oven to 425°F.
Place a nonstick baking mat (I use Silpat) on a cookie pan.
In a small bowl – whisk your egg with buttermilk.
In a separate large bowl – combine flour, baking powder, baking soda, sugar, and salt.
Work your butter into dry ingredients until it is a crumb consistency. Use your hands, a pastry blender, or pulse in a food processor.
Add cheese and chives to flour mixture and mix.
Add the wet to the dry bowl and mix slowly with clean hands until combined. Do not overmix.
Dollop large spoonful's of batter onto baking mat, about 2 ½ inches wide and tall.
Keep spaced 2 inches apart. Use 2 pans if necessary.
Bake for 12-14 minutes. Allow to cool on wire rack for 5 minutes before devouring.