Blackfish Chowder: A Taste of the Sea

The memory of my grandfather, a weathered fisherman with hands like knotted rope, instantly floods my senses whenever I make chowder. Every summer, we’d haul in our catch, the briny air thick with the scent of seaweed and salt. I remember him meticulously filleting the fish, his stories as captivating as the shimmering scales, and then he’d simmer up the most incredible, creamy chowder right there on the dock. The taste of that simple, fresh chowder, shared with family as the sun dipped below the horizon, is forever etched in my heart. This Blackfish Chowder, with its delicate flavor and comforting warmth, takes me right back to those treasured moments.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: Pescatarian

Ingredients

• 1 lb blackfish fillet
• 4 slices bacon
• 1/2 cup onion, chopped
• 1 cup red potatoes, raw, diced
• 2 cups water
• 1/4 cup flour
• 1/2 cup clam juice
• 1 (13 ounce) can evaporated milk
• 3 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Equipment Needed

• Small skillet
• Paper towels
• Deep saucepan
• Small bowl
• Fork

Instructions

1. Begin by preparing the blackfish. Rinse the fillet thoroughly under cold water and pat it dry with paper towels.
2. Using a sharp knife, cut the blackfish into bite-sized pieces, approximately 1/2 inch each. Set aside. Take extra care to remove any stray bones; needle-nose pliers can be helpful for this step.
3. In a small skillet, sauté the 4 slices of bacon over medium heat until they are crisp.
4. Remove the crispy bacon from the skillet and place it on paper towels to blot away any excess fat. Once slightly cooled, crumble the bacon into small pieces and set aside for garnish.
5. Discard most of the bacon drippings from the skillet, leaving approximately 2 tablespoons in the pan.
6. Add the 1/2 cup of chopped onion to the skillet with the bacon fat. Sauté the onion over medium heat until it becomes tender and translucent, but avoid browning it.
7. Transfer the sautéed onions to a deep saucepan. Add the 1 cup of diced red potatoes and 2 cups of water.
8. Cover the saucepan and bring the mixture to a gentle boil over medium-high heat.
9. Once boiling, reduce the heat to low and simmer for 10 minutes, or until the potatoes are slightly tender.
10. Gently add the blackfish pieces to the simmering potato mixture. Simmer for approximately 10 more minutes, or until the fish is cooked through and flakes easily with a fork, and the potatoes are tender. Be careful not to overcook the fish, as it will become rubbery.
11. In a small bowl, combine the 1/4 cup of flour and 1/2 cup of clam juice. Stir vigorously with a fork until the mixture is smooth and free of lumps. This creates a slurry that will thicken the chowder.
12. Gradually add the flour and clam juice mixture to the saucepan with the fish and potato mixture. Stir constantly to ensure the flour is evenly distributed and blended into the cooking liquid. This will prevent lumps from forming.
13. Stir in the 1 (13 ounce) can of evaporated milk, 3 tablespoons of butter, 1 teaspoon of salt, and 1/4 teaspoon of white pepper. Adjust seasoning to your liking.
14. Continue heating the chowder over medium heat, stirring frequently, until it thickens to your desired consistency. This usually takes a few minutes. Do not allow the chowder to boil at this stage, as the evaporated milk can curdle.
15. Before serving, garnish each bowl of chowder with the crumbled bacon.

Expert Tips & Tricks

• For a richer flavor, consider using homemade fish stock in place of the water.
• If you prefer a thicker chowder, you can add a little more flour to the clam juice slurry. Start with an extra teaspoon and adjust as needed.
• To prevent the evaporated milk from curdling, ensure the heat is low and stir frequently after adding it.
• Don’t have white pepper? A pinch of black pepper will also work.
• If you want to add a bit of spice, a dash of hot sauce or a pinch of cayenne pepper can be a delicious addition.

Serving & Storage Suggestions

Serve the Blackfish Chowder hot, garnished with the crumbled bacon. A sprinkle of fresh parsley or chives can also add a pop of color. This chowder pairs perfectly with crusty bread or oyster crackers for dipping.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder over low heat on the stovetop, stirring frequently. You may need to add a splash of milk or water to thin it out if it has thickened too much. Freezing is not recommended as the texture of the potatoes and evaporated milk can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	280 kcal	14%
Total Fat	15g	23%
Saturated Fat	8g	40%
Cholesterol	45mg	15%
Sodium	700mg	30%
Total Carbohydrate	20g	7%
Dietary Fiber	2g	7%
Sugars	4g	–
Protein	15g	30%

Variations & Substitutions

• Fish: If you can’t find blackfish (tautog), sea bass, cod, or haddock are excellent substitutes.
• Dairy-Free: For a dairy-free version, replace the evaporated milk with full-fat coconut milk or a plant-based alternative like oat milk. Be mindful that these substitutions may alter the flavor slightly.
• Potatoes: Yukon gold potatoes can be used in place of red potatoes.
• Bacon: For a vegetarian option, omit the bacon altogether or use smoked paprika to add a smoky flavor.
• Vegetables: Feel free to add other vegetables like celery, carrots, or corn to customize your chowder.

FAQs (Frequently Asked Questions)

Q: Can I make this chowder ahead of time?
A: While best served fresh, you can prepare the base of the chowder (without the fish and evaporated milk) a day in advance. Add the fish and evaporated milk just before serving.

Q: How do I prevent the fish from overcooking?
A: Gently simmer the fish until it flakes easily with a fork. Overcooked fish will become dry and rubbery.

Q: What if my chowder is too thick?
A: Add a splash of milk, clam juice, or water to thin the chowder to your desired consistency.

Q: Can I use frozen fish for this recipe?
A: Yes, just make sure to thaw the fish completely before cooking and pat it dry to remove excess moisture.

Q: Is it necessary to remove the bacon fat?
A: Leaving some bacon fat in the pan adds flavor, but removing the excess prevents the chowder from becoming too greasy. It’s a matter of personal preference.

Final Thoughts

This Blackfish Chowder is more than just a recipe; it’s a comforting connection to the sea, to family, and to simple, delicious food. The subtle sweetness of the blackfish, the creamy broth, and the salty bacon create a symphony of flavors that will warm you from the inside out. I urge you to try this recipe and create your own cherished memories with a bowl of homemade chowder. Don’t hesitate to experiment with the variations and make it your own! I’d love to hear about your experience and any personal touches you add. Enjoy!