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    Fish Chowder with Buttermilk Biscuits

    [[ recipeID=recipe-8kwv0ey1p, title=Fish Chowder with Buttermilk Biscuits ]]

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    Fish Chowder with Cheddar Chive Buttermilk Biscuits

    A modern rendition of a centuries old dish. Warm and flavorful, served with ridiculously delicious and dippable cheddar chive buttermilk biscuits.

    Servings: 4 people (with leftovers)

    Keywords: Chowder, Fish Chowder

    • Prep Time: 20 mins
    • Cook Time: 25 mins
    • Total Time: 45 mins

    Ingredients

    Instructions

    Ingredients

    • 1 ½ lbs. Cod or Haddock, cut into large chunks (1-inch pieces)
    • 4 tbsp. Butter
    • 1 ½ cups White onion, ½ inch dice
    • 1 ½ cups Fresh Leek, ½ inch slices
    • 1 ½ cups Fresh Fennel, thin slices
    • 1 ½ cups Celery, diced
    • 1 tbsp. Fresh Garlic, diced
    • 5 slices Thick cut bacon, cut into ½ inch pieces (optional)
    • ¼ cup All purpose flour
    • 4 cups Fish broth (can substitute clam broth, vegetable broth, or chicken broth)
    • 2 Whole Bay leaves
    • 2 cups Yukon Gold potatoes, ½ inch dice
    • 2 tsp. Dried Thyme leaves
    • 1 cup Whipping cream (can substitute heavy cream, light cream, half and half, or milk)
    • to taste Sea Salt
    • to taste White pepper
    • About 4 shakes Tabasco sauce
    • 1 tbsp. Dried Parsley flakes

    Cheddar Chive Buttermilk Biscuits

    • 3 cups All purpose flour
    • 2 tsp. Baking powder
    • 1 tsp. Baking soda
    • 2 tbsp. Sugar
    • ½ tsp. Salt
    • 8 ½ tbsp. Cold butter, unsalted, cut into small dice
    • 1 ½ cups Sharp white cheddar cheese, grated
    • ¼ cup Fresh Chives, minced
    • 1 ⅔ cups Buttermilk
    • 1 egg

    Instructions

    Chowder Base

    1. (Optional) Place a large pot that can hold about a gallon over medium heat and add your bacon. Cook and allow the bacon to brown into crisp tidbits. Remove bacon and set aside and save your rendered bacon fat in your pot.
    2. Add your butter (4 tbsp.) and swirl to melt.
    3. Add all vegetables and mix well. Cook over medium heat until veggies are sweating, about 5 minutes.
    4. Add your chopped garlic, and dried thyme leaves. Stir.
    5. When your veggies have softened up completely, add flour, mix well, and cook 3-5 minutes without color to create a Roux. Stir occasionally.
    6. Add fish broth, bay leaves, and stir to combine. Bring to a boil.
    7. Add potatoes and bring down to a steady simmer. Cook potatoes until fork tender but still firm (al dente), about 7-10 minutes.
    8. Your chowder base is now done. Time to season. Add salt, white pepper, and tabasco.

    Adding the Fish

    1. 10 minutes before you want to serve the chowder, add your fish to simmering broth and cook slowly over medium heat until the fish flakes apart easily, about 5 or 6 minutes, depending on the heat.
    2. Add cream and bring back to a simmer.
    3. Serve immediately with buttermilk biscuits.

    Cheddar Chive Buttermilk Biscuits

    1. Preheat conventional oven to 425°F.
    2. Place a nonstick baking mat (I use Silpat) on a cookie pan.
    3. In a small bowl – whisk your egg with buttermilk.
    4. In a separate large bowl – combine flour, baking powder, baking soda, sugar, and salt.
    5. Work your butter into dry ingredients until it is a crumb consistency. Use your hands, a pastry blender, or pulse in a food processor. 
    6. Add cheese and chives to flour mixture and mix.
    7. Add the wet to the dry bowl and mix slowly with clean hands until combined. Do not overmix. 
    8. Dollop large spoonful's of batter onto baking mat, about 2 ½ inches wide and tall.
    9. Keep spaced 2 inches apart. Use 2 pans if necessary.
    10. Bake for 12-14 minutes. Allow to cool on wire rack for 5 minutes before devouring.