COOK THE ISSUE 2010

Cook the Issue 2010: Salt Cod Chowder

By Pielove, member

July 22nd, 2010

Darn, I forgot the corn-- I even had corn! No wonder it looks so white-- even my daughter commented "Mom, that looks white, did you add bleach?" Ah well, I have some left in the fridge and when I heat it up tomorrow I will remember to add the corn. Even without the corn this is one delicious chowder-- I had a few moments of doubt while soaking the cod, but this is very good. The potatoes are creamy, the fish has a lovely firm texture, and both are happily swimming in a delicious broth. Speaking of which, I had some really excellent chicken broth hanging around, so I used that instead of clam juice, something I have always regarded with suspicion. Superb-- and the leftovers will have corn!

Recipe Used: Salt Cod and Corn Chowder

posted in: Gallery, Cook the issue 2010

liamsaunt writes: Don't be suspicious of the bottled clam juice-it is actually a decent product.

ICDOCEAN1, Jasper White's fish chowder recipe in "50 chowders" is my all time favorite fish chowder recipe. I am very curious to see how this one compares! Posted: 3:37 pm on July 30th

Pielove writes: ICD, once again I am deeply envious of your access to fresh seafood! Posted: 1:27 pm on July 23rd

ICDOCEAN1 writes: I had planned on making chowder for dinner one night and was anxious to see how this chowder compares to my favorite Jasper White recipe, so I will take another look and compare notes.

It was just too hot for soup or chowder so it is on the menu for a cooler night.

I save all of my clam broth from steaming clams so I have no issues with clam broth, but there are some decent ones on the market and nothing to be afraid of and the broth really adds a lot to the chowders. I also save any and all shrimp shells and make containers of broth as well. Really comes in handy throughout the year, but then again I buy fresh shrimp they the 35-50 lb amounts and clams at the 100 count amount. Posted: 9:28 am on July 23rd