Gallagher Kitchen

Aunt Lynda’s Creamy Fish Chowder 🐟🍲

This delightful chowder is a family favorite, perfect for warming up on chilly days or impressing guests at a dinner party. With its rich, creamy texture and savory flavor, it's sure to make everyone feel right at home. Enjoy this with a side of crusty bread or some delicious crackers for the ultimate comfort meal! 🥖✨

Ingredients

For the chowder

Instructions

  1. Prep the Fish: Clean and scale all fish, leaving the heads, tails, and fins intact. This adds great flavor to the broth!

  2. Cook the Fish: Place the cleaned fish in a pot and cover with cold water. Ensure the water completely submerges the fish.

  3. Flavor the Broth: Finely chop the celery and onions, then add them to the pot along with the bay leaf and a pinch of salt.

  4. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows all those wonderful flavors to meld together.

  5. Strain and Cool: After cooking, remove the pot from heat. When cool enough to handle, carefully bone and skin the fish, then strain the broth through a fine mesh to eliminate any solids.

  6. Create the Base: Add the diced fat from the salt pork and the small diced potatoes to the strained broth.

  7. Cook the Potatoes: Boil this mixture until the potatoes are tender, about 15-20 minutes.

  8. Add Cream: Finally, stir in the fish, cream, and milk. Simmer gently for an additional 5 minutes until everything is heated through.

  9. Serve: Ladle the chowder into bowls and serve with your favorite crackers or crusty bread!

🥄 Pro Tip: Letting the chowder rest for a few hours (or overnight in the fridge) helps the flavors deepen. Reheat gently before serving for the best taste experience!

Variations

Enjoy Aunt Lynda's chowder and make it a family tradition for years to come! 🍽️💖

All Revisions

ocr Here's the text from the image: --- **Aunt Lynda’s Creamy Fish Chowder** Serves 8-10 **Ingredients:** - 6 pounds of fish (preferably flounder or grouper) - 1 bay leaf - 3 cups milk - 2 tbsp. Hyman’s Cajun blend (optional) - 1 stalk celery with tops - 2 cups heavy cream - 3 large potatoes - 3 onions - Fat from 2" square of salt pork - Salt to taste **Instructions:** 1. Clean and scale all fish leaving on heads, tails, and fins. 2. Wash fish and place in pot in cold water. (Water should cover fish) 3. Chop celery and onions very fine and to fish with bay leaf and salt. 4. Bring to a boil and simmer for 20 minutes. 5. Remove from fire. When cool, bone and skin fish and strain broth small. 6. To broth, add dried out fat from diced salt pork and potatoes diced very small. 7. Boil mixture until potatoes are done then add fish cream and milk. 8. Simmer for 5 minutes and serve with crackers. --- **Aunt Lynda knows her stuff!** ---
llm # Aunt Lynda’s Creamy Fish Chowder 🐟🍲 This delightful chowder is a family favorite, perfect for warming up on chilly days or impressing guests at a dinner party. With its rich, creamy texture and savory flavor, it's sure to make everyone feel right at home. Enjoy this with a side of crusty bread or some delicious crackers for the ultimate comfort meal! 🥖✨ ## Ingredients ### For the chowder - 6 pounds of white fish (flounder or grouper work best) - 1 bay leaf - 3 cups milk - 2 tablespoons Cajun seasoning (optional for a spicy kick) - 1 stalk of celery (with tops) - 2 cups heavy cream - 3 large potatoes (diced) - 3 onions (finely chopped) - Fat from a 2-inch square of salt pork - Salt to taste ## Instructions 1. **Prep the Fish**: Clean and scale all fish, leaving the heads, tails, and fins intact. This adds great flavor to the broth! 2. **Cook the Fish**: Place the cleaned fish in a pot and cover with cold water. Ensure the water completely submerges the fish. 3. **Flavor the Broth**: Finely chop the celery and onions, then add them to the pot along with the bay leaf and a pinch of salt. 4. **Simmer**: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows all those wonderful flavors to meld together. 5. **Strain and Cool**: After cooking, remove the pot from heat. When cool enough to handle, carefully bone and skin the fish, then strain the broth through a fine mesh to eliminate any solids. 6. **Create the Base**: Add the diced fat from the salt pork and the small diced potatoes to the strained broth. 7. **Cook the Potatoes**: Boil this mixture until the potatoes are tender, about 15-20 minutes. 8. **Add Cream**: Finally, stir in the fish, cream, and milk. Simmer gently for an additional 5 minutes until everything is heated through. 9. **Serve**: Ladle the chowder into bowls and serve with your favorite crackers or crusty bread! > 🥄 Pro Tip: Letting the chowder rest for a few hours (or overnight in the fridge) helps the flavors deepen. Reheat gently before serving for the best taste experience! ## Variations - **Seafood Medley**: Feel free to substitute a mix of seafood like shrimp, scallops, or crab instead of just fish for a delightful twist! 🦐🦀 - **Vegetarian Option**: Swap the fish for hearty vegetables like corn, carrots, and diced bell peppers, and use vegetable broth instead of fish broth. - **Spicy Kick**: If you love heat, increase the Cajun seasoning and add fresh chopped jalapeños for an extra kick! Enjoy Aunt Lynda's chowder and make it a family tradition for years to come! 🍽️💖
name Lynda's Creamy Fish Chowder

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