Smoked Haddock Chowder…Nova Scotian Soul Food
Yesterday Nova Scotia experienced incredible violence. It has shaken the whole province – the whole country – to the core. I wasn’t planning on cooking a chowder today, and really didn’t have all the ingredients, but I couldn’t stomach cooking anything else. My offering to you of Nova Scotian soul food…
- 3 strips of smoked bacon, diced
- 4 cloves of garlic, minced
- 1 small white onion, diced
- 1/4 cup Nova Scotian white wine
- 500 ml cream
- 500 ml milk
- 1 leek diced
- 1 carrot diced
- 1 white potato diced
- 2 bay leaves
- 1 fillet smoked haddock
- 3 fillets fresh haddock
- 2 tsp salt
- 1 tsp pepper
- In a large pot over medium heat add diced bacon and allow it to render and become crispy. Remove crispy bacon from pot and place on paper towel.
- Add garlic and onions to the bacon fat and saute until onions are translucent. Increase heat to high and add in potatoes, carrots and leeks. Stir for 3 minutes and then add in the white wine to deglaze the pan. The alcohol will burn off.
- Add in bay leaves, crispy bacon, milk and cream. Turn heat to medium and allow to simmer until potatoes are soft. Keep an eye on it so it doesn't boil over...this can happen quickly if the heat is too high.
- Once the potato is soft, add in diced smoked haddock, whole fresh haddock, and any other seafood you have on hand, or choose to use. Simmer until the fish flakes apart.
- Herb oil (if using): Simply put fresh herbs in a blender and add in 1/4 cup vegetable oil. Blend on high for a minute and then strain into a squirt bottle. Finish your serving bowl with a little bit of this green oil for flare.
- Enjoy a warm bowl of Nova Scotian Soul Food.
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