Chowder is a creamy stew with a myriad of variations around the world. This elegant haddock chowder recipe from Marcello Tully is devastatingly simple and quick to prepare and even uses "cheat" ...

CHATHAM -- Launched amid the pandemic crisis, the haddock chowder program developed by Cape Cod Commercial Fishermen’s Alliance is now being celebrated at the highest levels of the federal government ...

Chef Jonathan Benno cooks this hearty chowder at the James Beard House Feb. 7, 2008 — -- Method Heat the canola oil in a large sauce over medium-high heat. Add the bacon and cook until it begins ...

1. In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour. 2. Set a colander over a large bowl.

Massachusetts fishermen have struggled to make ends meet during the pandemic, as restaurants — their main market — have closed or scaled back. Less demand for seafood means fishermen get paid less for ...

This chowder is based on the famous Cullen skink. Both are hearty soups ideal for this time of year and best made with Finnan haddock. I use a roux of butter and flour (called a panade in classic ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. FREEPORT — South Freeport Congregational Church continues its popular winter ...

You can't beat the combination of fish and dill in a soup. I've used haddock here, but you could use any white fish. Since there are potatoes in this chowder, it's a meal in a bowl and you really ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. FREEPORT — South Freeport Congregational Church continues its popular winter ...

This week our chef Clodagh McKenna prepares a smoked fish soup with fresh rosemary bread I always have my ‘rosemary Clodagh bread’ with this chowder I always have my ‘rosemary Clodagh bread’ with this ...

1 Heat the butter in a saucepan over low heat, add the leeks and thyme and cook for 3 minutes, stirring. Pour the vegetable stock over the leek mixture. 2 Use a sharp knife to cut the sweetcorn ...

This is the chowder recipe that I serve in my restaurants. I took it off the menu one season and there was such an uproar that I had to reprint the menus and put it back on. Yes, it’s that good: Irish ...