With a flavorful fish bone broth from Five Ways Food as its base, this Fish Broth Summer Fish Chowder is light in consistency with fresh fish, creamy potatoes, sweet summer corn, and a bit of beer and cream to bring them all together. To make a hearty summer meal of it, serve the chowder with ice-cold lemonade and a fresh, crusty loaf of bread.
| 1 1/2 lbs fresh haddock or cod | |
| 2 16-oz bottles Five Way Foods fish bone broth | |
| 2 cups yellow onion, halved and thinly sliced (about 3/4 medium onion) | |
| 1 1/2 lbs red skinned potatoes, cut into rough chunks | |
| 4 ears of corn, cut crosswise into quarters | |
| 4 oz diced pancetta (or bacon, if you prefer) | |
| 1 12-oz bottle India pale ale | |
| 1 cup heavy cream | |
| 1 tbsp all-purpose flour | |
| 2 tsp extra virgin olive oil | |
| 1 1/2 tsp Kosher salt | |
| 1 bay leaf | |
| pinch of thyme | |
| coarsely chopped parsley leaves | |
| coarsely chopped chives | |
| freshly ground black pepper |
Recipe developed by Five Ways Foods
| 1. | Cut the fish into 2-inch chunks. Set aside in the refrigerator until ready to use. |
| 2. | Place the olive oil and pancetta over low heat in a dutch oven or heavy-bottomed pot. Slowly cook and stir the pancetta for about 10 minutes, or until it has crisped up and released all of its fat. |
| 3. | Remove the pancetta from the pot with a slotted spoon. You will need 2 1/2 tbsp of fat remaining in the pot. If the pancetta did not render that amount, add a little extra olive oil. If it rendered too much, remove a little until you have the 2 1/2 tbsp. |
| 4. | Add the onions to the fat. Stir them around for about 2 minutes. When the sizzling dies down, raise the heat to medium-high and sauté for an additional 3 minutes to allow the onions to soften a bit. |
| 5. | Add the potatoes, salt, thyme and bay leaf to the onions and cook for 5 minutes, stirring frequently to keep the potatoes from sticking. |
| 6. | Add the flour to the onions and potatoes and continue to sauté the mixture for 1-2 minutes, stirring constantly. A little browning is good at this point. |
| 7. | Pour the beer and fish broth in with the vegetables. Using a wooden spoon, scrape the bottom of the dutch oven to release any brown bits of flavor. |
| 8. | Cover the dutch oven for about 15-20 minutes. During this time the liquid will come to a solid simmer and begin cooking the potatoes. |
| 9. | Open the lid and simmer the vegetables and liquid for an additional 15-20 minutes, or until the potatoes are creamy and tender. |
| 10. | Stir in the fish and corn. Cover the pot and continue to cook for 5 minutes. |
| 11. | Remove the pot from the heat and allow it to steam for an additional 5 minutes. The fish should be white and opaque, and the corn should be bright yellow with a slight crunch. |
| 12. | Uncover the pot, remove the bay leaf, and gently stir in the heavy cream. |
| 13. | Serve the chowder with the parsley, chives, crispy pancetta bits and black pepper. |
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