a beacon in the night chowda’

This is recipe makes me think about a cold rainy Summer day in Cape Cod. Let me set the scene; It was the 80’s and my family had decided to go to the Cape for our annual vacation. I had a ‘totally mint’ new pair of flashy red sunglasses, Bruce Springsteen’s “Brilliant Disguise” was playing nonstop on the radio that Summer (and I sorta new all the words) and my favorite partner in crime would be joining us on the trip. Good times were clearly on the horizon! And then the bottom fell out…

First I discovered that we’d be camping on the Cape— I hate camping. Secondly my cousin who had planned to come along got sick and bailed, so it was just pre-teen me and my parents. Ugh. And then it rained.

Rain is never fun on vacation. Rain when you’re camping on the Cape is even less fun, take my word for it. Rest assured we made the best of it and continued to sightsee and explore just as we would if the sun had been shining. (“What can I tell you? Let’s just make the best of it.” was such a frequently used phrase in our house I should have had it printed on a t-shirt.) However those damp Summer days actually did hold two bright spots for me; The first was finding an old-fashioned penny candy store where a couple of dollars could still buy you a boat load of sugary goodness and the other was a truly no-nonsense lunch we stumbled into one afternoon.

We had clearly spent the morning out in the elements ‘making the best of the situation’ because I remember being cold, wet and unhappy in a sulky pre-teen kinda way. We then piled back into the truck, destination unknown, when my father abruptly decided to steer the car down to the end of one of the docks, just to see what’s there. That’s when we found a tiny dockside shack that made and sold steamy cups of soup. New England, Manhattan and whatever the fisherman had caught that day Fish Chowda’. The rain drizzled down and seagulls swooped from piling to piling while we ordered and quickly took it back to the truck to stay dry. And then suddenly the clouds lifted, the sun shone through and like a beacon in the night or manna from heaven the soup instantly warmed us and lifted our spirits! (Okay so it wasn’t actually that dramatic. It in fact continued to rain and I was sandwiched between my parents eating soup out of a styrofoam cup with a plastic spoon. But… the soup was seriously delicious and it did warm my chilled body and make the remainder of my soggy day more tolerable. And frankly, that says something.)

So the moral of this story could be something like: It never hurts to try and make the best of a situation; don’t be afraid to suddenly take a new road or it is possible to find simple, delicious, perfection in a little styrofoam cup!

Fish Chowder with Bacon and Butternut Squash
This reminds me of summer at the Cape and works perfectly well with either haddock or cod.

cod chowder

5 slices thick cut bacon, diced
1 medium onion, diced small
4 stalks celery, sliced thin
1 tbsp. fresh thyme leaves
1 2 lb. butternut squash, peeled and diced
1 tbsp. flour
1/4 cup cream sherry
3 cups fish or chicken stock
1 cup bottled clam juice
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. smoked paprika
1 1/2 lbs. skinless haddock or cod fillets
1/2 cup heavy cream
cayenne pepper, for garnish

  1. Dice the bacon, add to a large stock pot and cook until crispy. Remove with a slotted spoon and set aside. Add the diced onion, celery and thyme to the bacon fat and cook until the vegetables begin to soften.
  2. Add the flour to the pot and allow to cook until golden brown. Then add the sherry to deglaze the pan, being sure to scrape up any stuck on bit from the bottom.
  3. Stir in the stock, clam juice and butternut squash and allow to come to a boil. Reduce the heat and allow to simmer until the squash is just tender 10-12 minutes.
  4. Cut the fish fillets into large bite sized pieces. Stir in the salt, pepper and smoked paprika. When the squash is tender add the fish to the pot, cover and simmer until it flakes apart easily, about 4-5 minutes. Stir in the cream and allow to cook for 2 more minutes.
  5. Serve with a hearty sprinkle of cayenne pepper.

*inspired by epicurious

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