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Redfish Chowder

Discussion in 'Fish' started by chilerelleno, Oct 20, 2016.

  1. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    *** This chowder recipe works great with just about any firm fleshed fish or seafood. ***

    5 tbs. butter
    2 med. yellow onions, diced (3 cups)
    5 med. potatoes cut in bite size pieces (4-5 cups)
    1 cup of yellow sweet corn
    1 heaping tbs minced garlic
    approx 3 lb. Redfish cut into large bite size pieces
    1 tsp. dried thyme
    1 bay leaf
    1/4 tsp paprika
    3/4 tsp Old Bay seasoning
    1/2 tsp freshly ground black pepper
    2 tbs salt
    4 cups heavy cream
    1/2 cup of chopped fresh parsley


    In a large stock pot, cook onions/garlic in butter until opaque.
    Add potatoes, corn and other seasonings, except parsley.
    Add water to cover potatoes and cook over medium heat until potatoes are almost done.

    In a separate pan, heat heavy cream until steaming. DO NOT BOIL or it will curdle.

    Add fish, steaming heavy cream and parsley to stock pot and cook on low heat until fish is done, about 15 minutes.
    Let it simmer very slowly for about 30 minutes for flavors to meld. DO NOT BOIL or it will curdle.
    Can be left at a low simmer without burning or curdling.

    This is even better after sitting in the fridge overnight and reheated, the flavors freaking explode!









    Money Shot
     
    Last edited: Sep 29, 2018
  2. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Love how thick that got. I can't believe no one else left a comment. LIKES
    Richie
     
  3. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    LOL... Thanks Richie... Necro thread.
    Not a whole lot of Chowder lovers out there, heck I'm surprised by how many have never even eaten a chowder before.
    It really is predominantly a coastal region dish.
     
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Looks fantastic!! Actually we LOVE chowder, but with our limited winter months, we need to act promptly. We are actually planning to do some Salmon chowder in the next 3-4 days due to the upcoming weather forecast.
     
  5. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Here in WI Lent is a huge thing, so during that time we see boneless cod fillets go on sale constantly by the box fairly cheap. We pretty much buy it for fish chowder like this.

    Good necro post to revive given the cold months are coming up!
     
  6. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Craig and Tom, thanks for the replies.
     
  7. gmc2003

    gmc2003 Master of the Pit

    We like our chowdas up here in the Green Mountains. Mostly corn chowda thou. That fish chowder looks good John even if it is 2 years old now.

    Point for sure.

    Chris
     
  8. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thank you Chris,
    I like corn in my chowders too.
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CR, I just saw this post and WOW that is some great looking chowda! Nice and thick ,just the way I like it.
     
  10. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks CM.
     
  11. WaterRat

    WaterRat Meat Mopper

    Looks good Chile! I made some a week or so ago with some black sea bass and fluke that had been languishing in my freezer too long. Similar recipe but has some bacon in it, and no corn! Not a fan of corn in things: chili, chowder, salsa, etc, doesn't gross me out but just rather not have it. I do love corn on the cob and cornbread and corn tortillas. A few chopped chives on top when serving are awesome. I was planning on blackfish (Tautog) chowder this fall but my buddy blew his boat motor :(
     
  12. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks, yours sounds delicious too.
    Bacon or any other smoked pork is great in chowder.
    Tautog is excellent eating, I don't know if I'd hide it in chowder, too good for that
    Maybe some smaller Blues.
     
    disco likes this.
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love a chowder! A big like for including the recipe!

    Disco
     
  14. WaterRat

    WaterRat Meat Mopper

    Tog chowder is kind of a big deal in parts of New England. I never did catch a blue this year to try smoking :( Normally I'd use Tog in chowder instead of black sea bass of fluke, but we have many tasty fishies round here so it's kinda what you have at the time that you use. Also the Tog open season is mostly in the fall, opened Oct 1st, just in time for chowder weather.
     
  15. idahopz

    idahopz Smoking Fanatic

    That looks really good - I'm going to try that recipe with rockfish which is cheap and easily available at Costco.
     
  16. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks Disco, greatly appreciated.
    Hope you try it out.
    I try to include recipes when I can.
     
  17. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Mmmm, rockfish chowder sounds delish, some fat Golden Eye.
    Thanks, try it you'll like it.
     
    idahopz likes this.