Simple Smoky Perfection
The holidays are behind us; it’s freezing cold out and what’s for dinner? Something comforting, warm and easy! I’ve got just the ticket- smoked pollack chowder. A handful of ingredients can produce an amazing result.
Start out with some of our lightly smoked, finnan haddie style smoked pollack (we also carry authentic finnan haddie, smoked haddock), but the less pricey pollack works great for this chowder. Next chop up some celery, onions, a little fresh thyme, some potatoes, fish stock (available at Monahan’s), half and half and you’re on your way!
True chowders usually have some pork in them but the richness, salt and smoke comes though just fine without it. In trying to keep this recipe simple I didn’t start with a roux to thicken the chowder but instead added a little cornstarch. A crusty baguette, simple salad and it’s as simple as that, and scrumptious too! Perfect on a cold winter night.
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