- 4 servings
- 90 Minutes
CHOWDER NEEDS A FLAVORFUL FAT - typically, that’s rendered from bacon, pancetta or chorizo. The fat is then used to sweat onions, garlic, celery and leeks for the soup.
ALWAYS USE A GOOD FISH STOCK - it’s very easy to make and only takes 30 minutes, but is hard to substitute with store bought stock or cans. Also fish bones are easy to get, just ask your fish monger and he will happily give you some.
ATTENTION TO FINISHING THE SOUP - adding a cup of heavy cream will sweeten and thicken the soup at the end of the cooking process. Adding chopped chives on top will give the soup a fresh touch and look.