New England Fish Chowder
(Serves 8)

3 T butter (divided)
1 C onion (diced)
4 medium carrots (finely diced)
2 stalk celery (sliced)
1 T flour
2 C chicken broth
1 1/2 to 2 lb. haddock fillets (fresh or frozen)
4 medium red potatoes (1/2" dice, jackets on)
1 1/2 tsp. salt
1 bay leaf
1/2 tsp. dried thyme
3 sprigs parsley
6 peppercorns
4 C milk

Sauté onion, carrots and celery in 2 T butter till onion is soft.  Add flour and stir, forming roux. Slowly add chicken broth, stirring till smooth.  Add, potatoes, salt, and thyme. Make a bouquet garni (see sidebar) with bay leaf, thyme, peppercorns, and parsley. Add it to soup.

Cook gently, stirring for 10 minutes. Add haddock, cook for another 10 minutes, till haddock is done. Break fish up into chunks. Discard bouquet garni, add milk, and remaining 1T butter. Reheat and serve with hardy bread.

Tips & Glossary: New England

Bouquet Garni: (boo-kay gar-nee), a bundle of  herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving.

Ginger:  dried ground ginger is far more potent than freshly grated from the root.   Sweet dessert recipes call for ground powder.  If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. 

Nutmeg:  Use small whole nuts and store them, tightly covered, in a dry dark area.  Grate what you need using the smallest grating edge or grind in a food processor.  What a difference from store bought nutmeg!

Piecrust:   Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust.  But for those willing to make their own, the payoff is great.