Marblehead Chowder Recipe

Marblehead Chowder Recipe

History and Fun Facts:
Marblehead Chowder is a delicious and hearty seafood chowder that has its origins in the coastal town of Marblehead, Massachusetts. Marblehead, known for its rich fishing history, developed this recipe as a way to showcase the abundance of fresh seafood in the area.

One interesting fact about Marblehead Chowder is that it is traditionally made with a combination of fish, pork, and potatoes, creating a beautiful layered effect. This layering technique not only adds depth of flavor but also helps to keep the chowder thick and creamy.

Now, let's dive into the recipe and create a delicious bowl of Marblehead Chowder!

- 1/2 pound salt pork, diced
- 2 large onions, sliced
- 4 pounds of fresh cod or bass, sliced
- 6 potatoes, sliced
- Salt and pepper to taste
- 4 sea biscuits, broken into pieces
- 2 ounces butter
- 2 ounces flour
- 1 quart milk
- Warm water or fish stock (made from fish heads and tails)


1. Cut the salt pork into dice and place two-thirds of it in a deep saucepan. Fry the pork until it turns a light brown color. Remove it from the pan and set it aside.

2. In the same pan, fry the sliced onions in the remaining pork fat until they become translucent and slightly caramelized. Remove them from the pan and set them aside with the fried pork.

3. In a large pot, begin layering the ingredients. Start with a layer of sliced raw fish mixed with some of the fried pork and onions. Sprinkle with salt and pepper to taste.

4. Next, add a layer of sliced raw potatoes. Repeat the layers until the pot is about two-thirds full, finishing with a layer of potatoes on top.

5. Pour warm water or fish stock over the layers of fish, pork, and potatoes, just enough to cover them. This will help to create a flavorful broth as the chowder cooks.

6. Bring the chowder to a boil and let it simmer for approximately 45 minutes. This will allow the flavors to meld together and the potatoes to become tender.

7. After 45 minutes, add the broken sea biscuits to the chowder and continue boiling for another 15 minutes. This will help to thicken the chowder slightly.

8. In a separate saucepan, heat the milk until it reaches the boiling point.

9. In a small bowl, combine the butter and flour, rubbing them together until well mixed. Slowly add this mixture to the boiling milk, stirring continuously to prevent lumps from forming.

10. Once the milk has thickened slightly, pour it over the chowder, stirring gently to incorporate it into the layers of fish, pork, and potatoes.

11. Serve the Marblehead Chowder hot and enjoy the rich flavors of the sea!

Similar Recipe Dishes:
If you enjoy Marblehead Chowder, you may also like other seafood chowder recipes such as New England Clam Chowder, Manhattan Clam Chowder, or Corn and Crab Chowder. These delicious dishes feature different combinations of seafood and flavors, making them perfect for seafood lovers of all kinds.

Whether you're a fan of creamy and rich chowders or prefer a lighter broth-based soup, there is a chowder recipe out there to satisfy every seafood craving. Exploring different chowder variations can be a fun and delicious way to discover new favorite recipes.

So, gather your ingredients, follow this Marblehead Chowder recipe, and enjoy a comforting bowl of seafood goodness that pays tribute to the culinary history of Marblehead, Massachusetts. Happy cooking!



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