Blushing New England Fish Chowder

Blushing New England Fish Chowder: A Cozy Twist on a Classic”

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Hey there, seafood lovers! It’s Emma from Coastal Kitchen Chronicles. Today, I’m excited to share my spin on a New England classic that’s been keeping me warm during these chilly autumn evenings – Blushing New England Fish Chowder!

Now, you might be wondering, “Blushing? What’s that about?” Well, let me tell you, it’s all about that subtle pink hue and extra depth of flavor we’re going to achieve with a secret ingredient. Intrigued? Let’s dive in!

Ingredients:

  • 1 lb firm white fish (cod or haddock work great)
  • 4 slices bacon, diced
  • 1 onion, finely chopped
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and cubed
  • 2 cups fish stock or clam juice
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tbsp tomato paste (our blushing secret!)
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large pot, cook the bacon until crispy. Remove and set aside, leaving the fat in the pot.
  2. Sauté the onion and celery in the bacon fat until softened, about 5 minutes.
  3. Add potatoes, fish stock, bay leaves, and a pinch of salt and pepper. Bring to a boil, then simmer for about 10 minutes until potatoes are tender.
  4. Here comes the blushing part! Stir in the tomato paste until well combined. This not only adds a beautiful pink hue but also a subtle depth of flavor that’ll have your taste buds doing a happy dance.
  5. Add the milk and cream, bringing the soup back to a gentle simmer.
  6. Cut the fish into bite-sized pieces and add to the pot. Cook for about 5 minutes until the fish is opaque and flakes easily.
  7. Stir in the crispy bacon bits (if you haven’t snacked on them all already – no judgment here!).
  8. Taste and adjust seasoning if needed.
  9. Serve hot, garnished with fresh parsley.

Let me tell you, folks, this chowder is a game-changer. The tomato paste adds just enough color and flavor to make it interesting, without overpowering the delicate fish. It’s like a warm hug in a bowl!

Pro tip: Serve this with some crusty bread for dipping. There’s nothing quite like soaking up that last bit of chowder with a chunk of fresh bread.

I love making this on lazy Sundays, letting the aroma fill my little coastal apartment. It’s become such a hit that my neighbors now “coincidentally” pop by whenever they smell it cooking!

Have you ever tried adding a twist to a classic recipe? I’d love to hear about your culinary adventures in the comments below!

Until next time, may your chowder be creamy and your fish always fresh!

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