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Simple Cusk Chowder

Product You will love how this fish holds together in the chowder.

Ingredients:

  • 3 Lbs. of Boneless Cusk
  • 4 Medium Potatoes, peeled cut into bite size pieces.
  • 1 Medium Sweet onion, diced
  • 2 Large cans of Yellow and White Corn
  • 2 Cans of Cream Style Corn
  • 4 Tablespoons of Butter
  • 1 Lb. Approximately of Salt Pork, diced
  • Fresh Ground Black Pepper
  • 2 Cups of Whole Milk
  • 2 Cups of Heavy Cream
  • 3 Cup of Fish Stock or Chicken Broth

Directions:

In a large stock pot over medium heat add the diced salt pork and cook slowly till browned.  With a slotted spoon, remove the salt pork and set aside. Add the butter, fresh cracked black pepper and diced onions and cook till onions are translucent.  When onions are tender, add in the potatoes and the fish stock or broth.  Bring to a boil.  Just as it begins to boil, place the thicker pieces of the cusk in the middle of the pan, then cover and allow to cook for 5 minutes.  Then add the thinner pieces of cusk around the edge, cover and continue to cook about another 5 to 6 minutes.  At this point the potatoes should be tender and the fish should be cooked. With a fork break the fish into pieces. Reduce the heat to low, add in the corn and the milks.  You may need to re-season at this point, salt can be added if needed and gently stir the chowder to mix in all the ingredients.  Shut the heat off and mix in the cooked salt pork, allow to cool and refrigerate.  Make this in the morning to serve that night.  Slowly re-heat and serve with your favorite chowder crackers.

Seafood ingredients used:


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