The Heart of New England ... Click Here to Subscribe Today (It's FREE!)
Smoked Fish Chowder

Printer friendly version

Recipe submitted by Corey Fletcher, executive chef at the Colby Hill Inn,
Henniker, New Hampshire.


1 oz  butter (2 tablespoons)
1 cup fennel, diced
½ cup celery, diced
3 garlic cloves, minced
1 oz.  (2 tablespoons) flour
1 cup Vermouth
6 cups half and half
1 cup potatoes, diced
1 ½ pounds Smoked Fish (any kind), crumbled
3/4 cup bacon, cooked and diced
1 Tbsp tarragon, fresh, chopped

1.        In a medium size pot, melt butter.  Add fennel and celery, cook on low
heat for 5 minutes.  Add garlic and cook another 2 minutes.

2.        Add flour, stir, and cook on low for 2 minutes,  Add vermouth, half and
half, and potatoes.  Stirring occasionally until it comes to a boil.  Reduce heat
and simmer until potatoes are cooked.

3.        Add fish and tarragon.  Season with salt and pepper.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
Contact| The Heart of New England HOME | Search

Click Here to Get Your FREE Weekly Newsletter Today!
Smoked Fish Chowder
Join us on
FaceBook or
for exclusive updates,
travel specials,
& more!

Get 100+ New England
Main Meal Recipes in an
Easy to Use E-Cookbook!

Click here for your FREE
weekly newsletter!

Bring the heart of
New England into your
home with affordable,
New England prints.
Visit our
Art Gallery

Click here for
More Recipes!