Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
Used half and half. Substituted carrots for celery (had eaten our celery day before on veggie platter). Made triple batch to share with neighbors and friends. Still delicious and I usually don't cook!
This sounds very similar to the fish chowder our family has always made - one of my favorites. A great variation we have done is to use smoked haddock in place of the regular haddock - adds a different layer of flavour. We always add the fish in at the end (chopped in chunks and raw) and let it cook until opaque before adding the milk. Also if you try the smoked fish don't add as much salt initially since it will add some saltiness, adjust salt to taste at the end.
simple, yummy and filling! I used half and half for the milk and added some parsley but those were the only subs. So delicious!