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Cornstarch doesn’t dissolve well in milk. Better to use a tablespoon of water.
It's seems to be to watery to be a chowder in my opinion but still looks yummy
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.
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.
How come we can’t see the recipe unless we join?
What is salt pork?
Happy these are in 4K.
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.
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.
Way to thin for my tastes and I'm also allergic to pork.
I don't understand why Julia is in these videos. The small talk and her exclamations are just cringe.
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.
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.
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.
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!
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?
Julia hates this guy. You can just tell.
Potato starch
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 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.
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.
Hi! I’m Jewish-what could I use instead of the salt pork?
Couldn’t you steep any meat cut similarly?..kinda line instant stock?🤔