How to Finish Boston Fish Chowder

Video Transcript

"Okay so now we are getting ready to finish the chowder as it is hardening and I've got a nice loaf of sourdough. I have to tell you I really tend not to go away from the classic which is why I mentioned it with the Thyme as well because these dishes have their tradition. The tradition in terms of what you finish a chowder with is actually Crown Pilot crackers so the classic cracker is Crown Pilot which you want see in most of the country and the reason is that the company that makes it actually decided that it wasn't selling well enough because actually the only place that it sold was in the Northeast where Chowder is one of the favorites. However, so many people wrote in and were so angry about the fact they couldn't get their classic Chowder cracker which they crumble into it that the Crown Pilot came back. If you find Crown Pilots, that is the Chowder cracker. I am going to go a little away from that. What we are going to use is sourdough bread that we are going to rub a little Chipolte butter and Chipolte is a little smoked dry jalapeño and it is most likely found in your supermarket in the Mexican or Latino isle and the Chipolte pepper is usually found in Adobe sauce which is basically just a garlic and tomato sauce. So what I am going to do is I am going to puree it and mix it in a little bit of butter because I really like a little bit of spice that has that nice smoky flavor that tends to mimmick the flavor of the bacon as well. So what I have done is to basically just take a can of Chipoltes and a little bit of water and we put them into a blender and we are just going to get it going and puree it until it is nice and smooth. "