Fish Chowder with Green Butter Dumplings

Not much preamble here, just good, hearty soup.

Fish Chowder with Green Butter Dumplings

for the chowder:

  • 1 lb cod
  • 1 lb potatoes
  • 1 large or 2 small onions
  • 1 large clove garlic
  • 2 cups corn kernels, I use white and yellow frozen
  • 2 small or 1 large carrot
  • 1 large stalk celery
  • (1/4 cup fresh fennel bulb, this is optional but is very nice in the soup)
  • 8 cups water
  • 2 cups milk
  • 3 Tbs flour
  • salt and pepper to taste

for dumplings:

  • 1 egg
  • 5 Tbs flour
  • 2 Tbs butter, very soft but not melted
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 small dash cayenne pepper
  • 1 cup finely chopped or shredded greens (you can use spinach, beet greens, chard, even parsley)

Peel and chop the onion into small pieces; trim and cut the potatoes into small pieces (you can use them skin-on if the skin is good); halve then thinly slice the garlic; cut the cod into chunks; peel or scrub the carrot then cut into thin half moons; wash and chop the celery into small pieces; chop the fennel into small pieces.  Put all of this into a large soup pot with the corn and the water.  Bring to a boil, reduce heat and cook at a slow boil for about an hour.  While this is cooking, make the dumplings.  Beat the egg in a bowl with a fork then mix in the flour.  When it is all incorporated beat in the butter then all the seasonings.  Mix in the greens and allow this to sit for at least 15 minutes.  Bring a small pot of salted water to a boil then reduce heat to keep it at a low boil.  Drop 1/2 teaspoon sized balls of dough into the boiling water.  They should float pretty quickly, remove from water with a slotted spoon then set aside on a plate.  When everything in the soup is soft whisk the flour into the milk until it is all smooth.  Gradually pour the milk/flour mix into the soup in a thin stream.  Stir soup well and allow to simmer at least 15-25 minutes, stirring every few to make sure the soup isn’t sticking.  When the soup has thickened and the flour flavor is cooked off, drop the dumplings into the soup to heat up.  Serve hot with crusty bread.  Or corn bread.  Or nothing at all on the side, it is THAT good.

1 Comment

  1. If I use scallions for the onions in the chowder, I can use the green parts of the scallions for the greens in the dumplings, right?

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