Made this last night. It was delcious, doesn't take a lot of ingredients or steps and was a novel way to enjoy cod, as long as you have a loose definition of what a chowder is. I used bacon instead of salt pork, half & half instead of milk and added some dried scallops for a bit of a more seafood punch. Used a fat seperator after boiling the potatoes. Perfectly pairs with some leftover bread.
ok i guess you must have used a lot of bacon then, i would only use a few strips chopped up to imitate the flavor since i got no salt pork or maybe pancetta works good too @@simonxie594
@@simonxie594 im confused are you saying after having cooked the potatoes you strained it to remove the bacon fat then put it back together? btw i also had the idea to use plain bacon since it was all i had and i preferred to leave the bacon bits in there too it gave it a nice extra meatyness and great smoky flavor and i also used 10%cream along with half milk otherwise too rich and i also used shrimp to give it extra seafood, perhaps i should call it new england seafood chowder, im thinking for future i can add calamari ring bits and baby clams too, did not bother straining the fat even though i would have like too i realised it mixed nicely with the cornstarch and i had to use more than 1tbs i used about 3 to 4 to really thicken the chowder just right as the first time i made it it was not thick enough and thr fat was floating on the top not looking nice , never heard of dried scallops though are they small?
My Mom developed a Weight Watcher recipe for fish chowder using almost the exact/same ingredients in the later 1960s. Brilliant!! One big difference is that she didn't use a cornstarch slurry but mashed some of the potato for thickening, which we much prefer.
Salt pork is traditional, but not necessary at all, imo. I’ve been making chowdah for years - taught by my Maine MIL. My version is very similar- but partially cooking the fish looks like a good idea. I cook onion & celery in butter, add fish stock and parsley, thyme, bay leaf, pepper, add the potatoes, then the fish, flour to thicken, then milk. Stock and herbs compensate for omitting the salt pork/bacon. Extra mashed potatoes would thicken.
Cioppino West Coast version. Legend has it, an Italian fisherman would go to the other fisherman of various catch and say "chip in" but he had a heavy accent so it sounded like Cioppino. So everyday after work they would all get together and make a big pot on the dock for everyone. Most likely he brought the tradition from Italy.
I heartily agree! Cioppino is my favorite fish chowder with bouillabaise ( the French version) made with mussels, crab, shrimp oysters and big chunks of cod in a tomato based broth the ultimate indulgence! We make it a tradition to serve every year over the Christmas holidays when we have a house full of family.
That's an interesting folk etymology. Wiktionary says "Ligurian cioppin, from a Genoese dialect, ciuppin, for a fish stew." (Ligurian is a language spoken from Genoa through Northern Italy to the Southern Coast of France, including Monaco, and in a few other places. The Italian government considers it a dialect of Italian.) So the fisherman was probably not trying to say "chip in" in English, but using his native tongue, and English-speaking fishermen heard the "o" on the end because "that's the way Italian is supposed to sound". :-)
Agreed. I read that, but we're talking American origan. I like that story and tell it with a pinch of salt. I was a cook and we like our kitchen tales.@@WastrelWay
I made it too and thought it was great! For leftovers I removed the fish (again 😂) to only heat the liquid and potatoes, and added the fish back at the end to avoid overcooking. I made a poached egg to go with the leftovers for breakfast 🤤
There’s a couple of things I’d do differently to intensify flavors on a budget: 1. Properly brown (more) veggies: getting your onions/leeks/celery to a nice brown adds a real richness of flavor, but it takes time and you have to be a little more patient when first browning before adding your liquid. It’s worth the time, I promise. 2. Off cuts of fish: this is perfect for fish stew: get a couple fish heads, it’ll add a collagen richness you can not get from just filets (and then you also don’t need corn starch to thicken it). Talk to your local fishmonger and you might find some excellent deals on less standard fish cuts like collars. Use a bag if you’re fussy, but I just eat my way around bones. 3. Texture: I like to add a contrast of crunch to my soup by pulling out a few potatoes when they are par boiled and throw them in the oven with a brushing of oil, then put them on top like crisp croutons.
Amen to this recipe! Use milk and a powdered starch instead of heavy cream, or other high fat ingredients! As far as potatoes, I tend to always oven bake all of my potatoes at once, then freezing the potatoes for later use. I'd likely just mash some of my saved baked potatoes rather than boiling potatoes. Great basic chowder recipe for home cooks!
Water? I make a fish stock from fish bones and heads. It freezes for a long time. Much better than water. I use cream which gives a little thickness. If necessary I and a small rue made with butter and flour but not too much. I also use celery.
lots of room for improvement for sure, me too i use half n half cream and milk and i make shrimp stock, id like to learn more about the rue part as i ended up using more corn starch than just 1tbs i used about 3-4 ,, celery huh do you juts chop it up and throw it in with the potatoes? what about fennel?
@@ARCSTREAMS Have not tried fennel. I prefer the taste and texture of flour over cornstarch. I cook the celery in bacon fat, then add onions to blanch followed by garlic for a minute. I usually add the rue just before serving so it doesn’t stick to the bottom of the pan.
@@jeffdittrich6778 ahh ok i did not think there would be much difference in taste for using starch or flour but i guess you can use more flour perhaps? yeah the fennel was just something that came to mind i would think might be good for this if sliced thinly to give that similar celery flavour, second time i make this recipe and still got some left over in the fridge i will soon be having again it is more flavourful cold or reheated the next day i love it and so does everyone else who tried it, kinda like it came from a fancy restaurant or dare i say even like the stuff out of the can that i almost could never replicate at home but did with this lol i think the starch is the secret to any good soup, stew or chowder but def the shrimp stock and the fish juices in the soup are the main stars
@@ARCSTREAMS Simple. I melt butter in a small pan and melt it on medium low heat until all bubbles are gone to eliminate moisture. I then add in an equal weight of all-purpose flour a little at a time stirring the butter. I cook the mixture about three minutes or more to cook out the starchy flavor. When close to finishing my sauce or soup I add it to the main pan stirring all in. Since the flour mixture is pre-cooked it will mix easily. Cook at a very slight boil for a minute and it should be done.
i'm gonna be doing this with a few extra changes, instead of plain water i will make shrimp stock, i also got some enoki mushrooms i will be using as well as shrimp and i got no cod but do have something called blue cod kinda like between cod and haddock i would say and instead of all milk i will use half 10% cream, and for potatoes i only have imperfect potatoes so they should do in a pinch and no salt pork so i use bacon cut into slivers and seared them along with the aromatics at the start and kept them in there they give good flavor and extra meat
My trick on a chowder is to add some dry instant mashed potato flakes to the boiling soup, thickens it better than corn starch. I’m sure that’s not fancy enough for some, but it works for me! Or if you have enough potatoes in the chowder, it also works to mash them up a little.
Looks delicious. I’m so glad you didn’t use any milk or cream. In the old days, they use the parts of the fish, like the heads and tails and whatever they would cut off and then strain it.
I made this for lunch today and it was delicious... but... the #1 1/2 of potatoes was too much and I had to add about 2 C of water to cover them. I would use #1 next time.
YES! No need for corn starch. Or you could crumble up some saltines to be more traditional. The problem with cornstarch is that if you have leftovers it is no longer thick when you reheat them.
Perfect for my family. We don’t like soups too thick. I’ve also used 1/2 n 1/2 with milk if I want at thicker chowder. I don’t normally order chowder at restaurants bec it is too thick for my palate and it’s usually laden with potatoes. Restaurants, I think, do this to skimp on the fish. If it’s to thick, I can only do a few spoonfuls.
Looks good. One general question I always wondered about...does a bay leaf really add any flavor? And if it does what does it taste like? I can never tell. Thanks.
I thought the same for years, until I purchased high quality whole Turkish bay leaf from a specialty spice store. The flavor is outstanding and cuts through. The taste reminds me of an exotic green shrub with pinecone.
A big part of that is quality. Buy some fresh bay leaves if you have a store that carries them. It's kind of a pine+mild citrus-esque note. It's one of those things that you might notice if it's missing, but struggle to put your finger on why something isn't quite as good.
You're probably buying really old dried bay. Even tightly sealed dried bay doesn't last indefinitely, realistically a year or two at most. If possible buy small amounts of bay from reputable spice shops that include when it was harvested on the package. You only need to use a leaf or two for even large stews or soups so it isn't terribly expensive even when you buy from a high quality source.
@@DavidFobareI mean, her comment about it becoming a snack seemed like she was just gonna gnaw on it afterwards, and that seems pretty gnarly. Usually “chef snacks” are something that you can eat as-is that don’t get added to the final meal, but that’s not really the kind of thing you’d usually wanna do with boiled salt pork. So it kinda seems like Julia just wanted to sound “chef-y” and it didn’t really land with the dude she was cooking with :|
What kind of fish is this? Maybe I missed it. I find more and more good fish like this is absent in your regular grocery stores. I never see whitefish or trout anymore. Even in a lot of restaurants. Salmon is everywhere though. Maybe make this recipe with salmon?
@@violetviolet888 I would prefer NOT to google it if a friendly courteous viewer could have readily answered "bacon". All you have to do is NOT COMMENT at all.
@@bongdeguzman1244 The chances of one human giving you an incomplete or incorrect answer are MUCH higher than you finding accurate information from credible sources.
@@violetviolet888 You're a glass half-empty. I will not be bothered if i do not get a reply much less an accurate one. If nobody cares, so do i. All the same for a casual random query.
Can you think of any substitutes or other names for salt-pork? Where I live I don't think I've ever heard of this ingredient, and the supermakret doesn't seem to stock it. A cursory google search suggests pancetta. That's pretty obscure where I live. Bacon might add some smokiness. Would that distract too much, or would it work ok here?
You could try boiling the bacon just briefly in a separate pot of water then fishing it out and add it to the stock. That might remove some of the salt and the smoke. I saw Julia Child do that in a recipe. You don’t want to boil it so long you render a lot of the fat out, though.
@senior_ranger: No need to stay away, just proves it's more fresh. Just be aware of it, don't miss out on excellent food. Many cultures prefer meat on bones, it's more tender and has more flavor, you just eat around them.
I love ATC and don't miss CK nearly as much as I though I would. But... they are in need of a new make-up artist! Why does Julia always look like she's ready for a cocktail evening? It's very distracting, a natural-style of make-up would be so much more appropriate.
The thumbnails should properly represent finished dishes. Bacon accessory was mentioned, but only chives were actually used. The thumbnail should properly represent actual content.
IMHO, ATK recipes should always include only ingredients available at grocery markets NOT in major cities, and not requiring an extra trip and cost at a butcher shop. Salt pork? Nope. Not making this recipe.
Don't discriminate against people who live in cities. They can make whatever content they want. I'm in a small city and can get salt pork. You could make your own. O mail order it, or trip required.
@@violetviolet888 I stand my my statement, that most people get their food at grocery stores, whereas most chefs with shows have special relationships with their favorite butcher, fishmonger, etc, and have stuff we couldn't dream of finding at are local foodmart. That's not a recipe that I can use.
Maybe instead of city versus country it’s more of a regional difference. You can get salt pork anywhere in Texas for almost nothing. Getting 2 pounds of cod or haddock in Texas, on the other hand, is a very, very expensive proposition.
@@nancycy9039 He asked why they(the cooks in the background) ARE wearing masks. As in, was this recorded during the pandemic a couple of years ago? My question is, if it is new video, why would anyone care if the cooks in the background are wearing masks? I am a chef, and some people I work with, or have worked with pretty recently, still opt to wear a mask at work.
Made this last night. It was delcious, doesn't take a lot of ingredients or steps and was a novel way to enjoy cod, as long as you have a loose definition of what a chowder is.
I used bacon instead of salt pork, half & half instead of milk and added some dried scallops for a bit of a more seafood punch. Used a fat seperator after boiling the potatoes. Perfectly pairs with some leftover bread.
" Used a fat seperator after boiling the potatoes. " potato fat?
@@ARCSTREAMS bacon fat
ok i guess you must have used a lot of bacon then, i would only use a few strips chopped up to imitate the flavor since i got no salt pork or maybe pancetta works good too @@simonxie594
@@simonxie594 im confused are you saying after having cooked the potatoes you strained it to remove the bacon fat then put it back together?
btw i also had the idea to use plain bacon since it was all i had and i preferred to leave the bacon bits in there too it gave it a nice extra meatyness and great smoky flavor and i also used 10%cream along with half milk otherwise too rich and i also used shrimp to give it extra seafood, perhaps i should call it new england seafood chowder, im thinking for future i can add calamari ring bits and baby clams too, did not bother straining the fat even though i would have like too i realised it mixed nicely with the cornstarch and i had to use more than 1tbs i used about 3 to 4 to really thicken the chowder just right as the first time i made it it was not thick enough and thr fat was floating on the top not looking nice , never heard of dried scallops though are they small?
@@ARCSTREAMS They are explaining their order of operations. They removed excess bacon fat at 4:34 stage. You can do whatever you want.
My Mom developed a Weight Watcher recipe for fish chowder using almost the exact/same ingredients in the later 1960s. Brilliant!! One big difference is that she didn't use a cornstarch slurry but mashed some of the potato for thickening, which we much prefer.
Looks so good
I made a keto clam chowder and it was delicious. No cornstarch. Potatoes. Instead cauliflower to thicken, heavy cream, clam juice.
Salt pork is traditional, but not necessary at all, imo. I’ve been making chowdah for years - taught by my Maine MIL. My version is very similar- but partially cooking the fish looks like a good idea. I cook onion & celery in butter, add fish stock and parsley, thyme, bay leaf, pepper, add the potatoes, then the fish, flour to thicken, then milk. Stock and herbs compensate for omitting the salt pork/bacon. Extra mashed potatoes would thicken.
That is perfect chowder, no cream in it is perfect.👍🏻👏🏻
Happy these are in 4K.
100p premium is highest im seeing what 4k?
Cioppino West Coast version. Legend has it, an Italian fisherman would go to the other fisherman of various catch and say "chip in" but he had a heavy accent so it sounded like Cioppino. So everyday after work they would all get together and make a big pot on the dock for everyone.
Most likely he brought the tradition from Italy.
I heartily agree! Cioppino is my favorite fish chowder with bouillabaise ( the French version) made with mussels, crab, shrimp oysters and big chunks of cod in a tomato based broth the ultimate indulgence! We make it a tradition to serve every year over the Christmas holidays when we have a house full of family.
That's an interesting folk etymology. Wiktionary says "Ligurian cioppin, from a Genoese dialect, ciuppin, for a fish stew." (Ligurian is a language spoken from Genoa through Northern Italy to the Southern Coast of France, including Monaco, and in a few other places. The Italian government considers it a dialect of Italian.) So the fisherman was probably not trying to say "chip in" in English, but using his native tongue, and English-speaking fishermen heard the "o" on the end because "that's the way Italian is supposed to sound". :-)
Agreed. I read that, but we're talking American origan. I like that story and tell it with a pinch of salt. I was a cook and we like our kitchen tales.@@WastrelWay
Just made it. Absolutely delish!
I'm sure it was! 🙂
I made it too and thought it was great! For leftovers I removed the fish (again 😂) to only heat the liquid and potatoes, and added the fish back at the end to avoid overcooking. I made a poached egg to go with the leftovers for breakfast 🤤
@@squirey that sounds pretty good 👍 leftovers with poached egg ….yummm .
I don’t like oatmeal for breakfast every day ….Too boring .
Where did you put the fish while the potatoes cooked? Leave on counter or in the fridge? That was the only part confusing to me.
@@PageToo the fish can just sit out on the counter for the time it takes to cook the potatoes
There’s a couple of things I’d do differently to intensify flavors on a budget:
1. Properly brown (more) veggies: getting your onions/leeks/celery to a nice brown adds a real richness of flavor, but it takes time and you have to be a little more patient when first browning before adding your liquid. It’s worth the time, I promise.
2. Off cuts of fish: this is perfect for fish stew: get a couple fish heads, it’ll add a collagen richness you can not get from just filets (and then you also don’t need corn starch to thicken it). Talk to your local fishmonger and you might find some excellent deals on less standard fish cuts like collars. Use a bag if you’re fussy, but I just eat my way around bones.
3. Texture: I like to add a contrast of crunch to my soup by pulling out a few potatoes when they are par boiled and throw them in the oven with a brushing of oil, then put them on top like crisp croutons.
Have you even tried the recipe?
Great and simple technique, I will definitely try this.
Feels like watching on pbs still! Keep up the great work
Where is Max from tasting history? Clack clack!!
He actually has his own channel.
I think Max would point out this would be traditionally made with Ship's Biscuit, not Hard Tack {clack - clack} "Rustic Crackers"?!? WTF LOL
I like Max, too. I watch him all the time.
😂
@@thaisstone5192you don’t think we know that, lol??
Amen to this recipe!
Use milk and a powdered starch instead of heavy cream, or other high fat ingredients!
As far as potatoes, I tend to always oven bake all of my potatoes at once, then freezing the potatoes for later use. I'd likely just mash some of my saved baked potatoes rather than boiling potatoes. Great basic chowder recipe for home cooks!
Water? I make a fish stock from fish bones and heads. It freezes for a long time. Much better than water. I use cream which gives a little thickness. If necessary I and a small rue made with butter and flour but not too much. I also use celery.
lots of room for improvement for sure, me too i use half n half cream and milk and i make shrimp stock, id like to learn more about the rue part as i ended up using more corn starch than just 1tbs i used about 3-4 ,, celery huh do you juts chop it up and throw it in with the potatoes? what about fennel?
@@ARCSTREAMS Have not tried fennel. I prefer the taste and texture of flour over cornstarch. I cook the celery in bacon fat, then add onions to blanch followed by garlic for a minute. I usually add the rue just before serving so it doesn’t stick to the bottom of the pan.
@@jeffdittrich6778 ahh ok i did not think there would be much difference in taste for using starch or flour but i guess you can use more flour perhaps? yeah the fennel was just something that came to mind i would think might be good for this if sliced thinly to give that similar celery flavour, second time i make this recipe and still got some left over in the fridge i will soon be having again it is more flavourful cold or reheated the next day i love it and so does everyone else who tried it, kinda like it came from a fancy restaurant or dare i say even like the stuff out of the can that i almost could never replicate at home but did with this lol i think the starch is the secret to any good soup, stew or chowder but def the shrimp stock and the fish juices in the soup are the main stars
@@jeffdittrich6778 btw you did not explain how you make your butter rue
@@ARCSTREAMS Simple. I melt butter in a small pan and melt it on medium low heat until all bubbles are gone to eliminate moisture. I then add in an equal weight of all-purpose flour a little at a time stirring the butter. I cook the mixture about three minutes or more to cook out the starchy flavor. When close to finishing my sauce or soup I add it to the main pan stirring all in. Since the flour mixture is pre-cooked it will mix easily. Cook at a very slight boil for a minute and it should be done.
i'm gonna be doing this with a few extra changes, instead of plain water i will make shrimp stock, i also got some enoki mushrooms i will be using as well as shrimp and i got no cod but do have something called blue cod kinda like between cod and haddock i would say and instead of all milk i will use half 10% cream, and for potatoes i only have imperfect potatoes so they should do in a pinch and no salt pork so i use bacon cut into slivers and seared them along with the aromatics at the start and kept them in there they give good flavor and extra meat
worked out amazing it was a big hit specially with the bacon bits left in it
Looks fantastic. We have a our own similar dish here in Scotland called "Cullen Skink", where we use smoked haddock and it is amazing! 🏴
I’ll try this ,looks delicious
I love Jasper Whites' rendition he made for Julia Child.
That’s the way chowder should look. I ask the waiters if their chowder is thick or thin. Most say thick- I never order it.
Thank you!
Cool recipe.. missed it on tv.. didnt see it in your 2019 book. Thanks!
This looks delicious 😋 😍 😊 👌
*Chowdah
It's Chow -deeeeeer
Must one use corn starch to thicken the soup? I'm not a big fan of it in soups. Could some of the potatoes be mashed instead?
My trick on a chowder is to add some dry instant mashed potato flakes to the boiling soup, thickens it better than corn starch. I’m sure that’s not fancy enough for some, but it works for me! Or if you have enough potatoes in the chowder, it also works to mash them up a little.
Yes, I’m with you. Generally, I look for other ways to thicken things or leave them in their unthickened state.
@@cherylchristian5673 that's genius! thanks for the tip
@@cherylchristian5673 Sounds good.
You can buy potato starch as well. I mix it with wheat flour and use it when making fried chicken. It has a much better flavor than cornstarch.
Looks delicious. I’m so glad you didn’t use any milk or cream. In the old days, they use the parts of the fish, like the heads and tails and whatever they would cut off and then strain it.
There was 2 cups of milk in there lol, it was white at the end 😂
OMG how did I miss that? Never mind on my comment lol I guess I was distracted
I needed this recipe.
I made this for lunch today and it was delicious... but... the #1 1/2 of potatoes was too much and I had to add about 2 C of water to cover them. I would use #1 next time.
I make mine that way except I use 2 cans of evaporated milk
I'd double the amount of spuds, and mash some before adding the fish.
YES! No need for corn starch. Or you could crumble up some saltines to be more traditional. The problem with cornstarch is that if you have leftovers it is no longer thick when you reheat them.
Or just add a very small amount of potato starch or flaked Instant mashed potatoes- read the label! Look for ones that only contain potato.
Perfect for my family. We don’t like soups too thick. I’ve also used 1/2 n 1/2 with milk if I want at thicker chowder. I don’t normally order chowder at restaurants bec it is too thick for my palate and it’s usually laden with potatoes. Restaurants, I think, do this to skimp on the fish. If it’s to thick, I can only do a few spoonfuls.
Looks good. One general question I always wondered about...does a bay leaf really add any flavor? And if it does what does it taste like? I can never tell. Thanks.
I thought the same for years, until I purchased high quality whole Turkish bay leaf from a specialty spice store. The flavor is outstanding and cuts through. The taste reminds me of an exotic green shrub with pinecone.
Do yourself a favour and just make a cup of bay leaf tea. Then you'll know.
A big part of that is quality. Buy some fresh bay leaves if you have a store that carries them. It's kind of a pine+mild citrus-esque note. It's one of those things that you might notice if it's missing, but struggle to put your finger on why something isn't quite as good.
You're probably buying really old dried bay. Even tightly sealed dried bay doesn't last indefinitely, realistically a year or two at most. If possible buy small amounts of bay from reputable spice shops that include when it was harvested on the package. You only need to use a leaf or two for even large stews or soups so it isn't terribly expensive even when you buy from a high quality source.
Can anyone recommend a spice store Chicagoland for good bay leaves?
We think white pepper would work just as well.
It's seems to be to watery to be a chowder in my opinion but still looks yummy
Ok, how exactly is that salt pork becoming a snack later?
Exactly 🤮
@@GenRN I don’t doubt it could become a snack. I literally don’t know how.
@@DavidFobareI mean, her comment about it becoming a snack seemed like she was just gonna gnaw on it afterwards, and that seems pretty gnarly.
Usually “chef snacks” are something that you can eat as-is that don’t get added to the final meal, but that’s not really the kind of thing you’d usually wanna do with boiled salt pork.
So it kinda seems like Julia just wanted to sound “chef-y” and it didn’t really land with the dude she was cooking with :|
Cornstarch doesn’t dissolve well in milk. Better to use a tablespoon of water.
Leave out the milk entirely and you've made a Hatteras Chowder.
Couldn’t you steep any meat cut similarly?..kinda line instant stock?🤔
Kinda got lost, never really cooked the fish, burner was off.
Also, a little garlic & corn.
Potato starch
Hi! I’m Jewish-what could I use instead of the salt pork?
Just skip the pork.
How come we can’t see the recipe unless we join?
@lisasarpolis8241: Because they have to pay for their Staff and Research and Development.
What kind of fish is this? Maybe I missed it. I find more and more good fish like this is absent in your regular grocery stores. I never see whitefish or trout anymore. Even in a lot of restaurants. Salmon is everywhere though. Maybe make this recipe with salmon?
They mentioned cod
Um, they said COD about 6 or 7 times ... so I'm going to go out on a limb here, and say, probably COD.
@@josephgaviota Thank you. I missed it.
@@bondmood 👍
I think I'll do that, if I get the chance.:)
What is salt pork?
@bongdeguzman1244: put your question in google.
@@violetviolet888
I would prefer NOT to google it if a friendly courteous viewer could have readily answered "bacon".
All you have to do is NOT COMMENT at all.
@@bongdeguzman1244 The chances of one human giving you an incomplete or incorrect answer are MUCH higher than you finding accurate information from credible sources.
@@violetviolet888
You're a glass half-empty.
I will not be bothered if i do not get a reply much less an accurate one. If nobody cares, so do i. All the same for a casual random query.
@@bongdeguzman1244 There is a reason *no one* else replied to you. For the same reason of my original answer.
I'd like some vegetarian recipes
2 lbs. of cod today. About $20. Too expensive for a boiled dinner.
In Austin, Texas, cod goes for $16/lb. I’d love to make this but… damn. Pulling the trigger on that shopping trip is going to be hard.
Can you think of any substitutes or other names for salt-pork? Where I live I don't think I've ever heard of this ingredient, and the supermakret doesn't seem to stock it.
A cursory google search suggests pancetta. That's pretty obscure where I live.
Bacon might add some smokiness. Would that distract too much, or would it work ok here?
You could try boiling the bacon just briefly in a separate pot of water then fishing it out and add it to the stock. That might remove some of the salt and the smoke. I saw Julia Child do that in a recipe. You don’t want to boil it so long you render a lot of the fat out, though.
If it's available, use pork fatback (or as another poster suggests, boiled bacon ends).
💰💰💰💰💰💰💰💰
Especially for those of us who live in the Midwest
I'd like it thicker but it looks awesome.
6:25 I see a bone. Careful!
I saw that too!
Thoughtful and simple technique and preparation. The character of chowder has definitely evolved, but the meaning of chowder-head, hasn’t!
Allergic to cod and shellfish any other things I could use?
Bacon. Can’t go wrong with bacon and potatoes
Any other whitefish
Ground beef.
Too watery for chowder.
I didn't miss that bone sticking out of the fish --- the reason I stay away from most seafood.
@senior_ranger: No need to stay away, just proves it's more fresh. Just be aware of it, don't miss out on excellent food. Many cultures prefer meat on bones, it's more tender and has more flavor, you just eat around them.
Not chowder
agree. this is fish soup. chowder has more well cooked potatoes.
also, why add cornstarch!?!? potatoes are the thickener in a chowder. .
He said, "Good to go."
Fishy
I miss a good clam bake.
It wasn’t the clams and everything else , though, it was the shenanigans by the lake.😜
you forgot the celery and corn.
This is probably from Nordic immigrants, we eat the original here.
👍
Excited to try this recipe. I’m not a fan of the super thick chowders.
Why, ATK? Keith doesn't need the peanut gallery's commentary.
I cant eat pork bummer
This is how "professionals" ruin things!!!!!!!!!
Way to thin for my tastes and I'm also allergic to pork.
Julia hates this guy. You can just tell.
Why?
I love ATC and don't miss CK nearly as much as I though I would. But... they are in need of a new make-up artist! Why does Julia always look like she's ready for a cocktail evening? It's very distracting, a natural-style of make-up would be so much more appropriate.
I don't understand why Julia is in these videos. The small talk and her exclamations are just cringe.
Hilary Clinton?
The thumbnails should properly represent finished dishes.
Bacon accessory was mentioned, but only chives were actually used. The thumbnail should properly represent actual content.
IMHO, ATK recipes should always include only ingredients available at grocery markets NOT in major cities, and not requiring an extra trip and cost at a butcher shop.
Salt pork? Nope. Not making this recipe.
Don't discriminate against people who live in cities. They can make whatever content they want. I'm in a small city and can get salt pork. You could make your own. O mail order it, or trip required.
@@violetviolet888 I stand my my statement, that most people get their food at grocery stores, whereas most chefs with shows have special relationships with their favorite butcher, fishmonger, etc, and have stuff we couldn't dream of finding at are local foodmart. That's not a recipe that I can use.
Maybe instead of city versus country it’s more of a regional difference. You can get salt pork anywhere in Texas for almost nothing.
Getting 2 pounds of cod or haddock in Texas, on the other hand, is a very, very expensive proposition.
Too thin and watery.
I totally agree. I love thick soups.
Shut up nerd
Looks more like fish soup
Go back and listen to the very first thing he says. I get you have a preference but...
Just add a little more cornstarch or let it reduce a little before adding the fish back in.
Toss in the trash and go wash the dishes and start over . Some people just cant cook water 😂
Is this a really old video? Why are all the cooks not on camera wearing masks?
Only Democrats wear masks.
Why should they be wearing masks, please
@@nancycy9039 He asked why they(the cooks in the background) ARE wearing masks. As in, was this recorded during the pandemic a couple of years ago? My question is, if it is new video, why would anyone care if the cooks in the background are wearing masks? I am a chef, and some people I work with, or have worked with pretty recently, still opt to wear a mask at work.
@@fordhouse8b oh! I see now - thanks!
Gag, gag, gag, gag, spit, spit, spit
@tree-jj4kc Who died and left you boss?
@@scott33761 Poor baby. Log out and touch grass.
"were gonna make a nice delicate soup so you can taste the clean fish flavor...................
Immediately adds pork.