Prep 30 mins
Cook 20 mins
A real Downeast version of chowder you might like.
- 3 lbs fresh haddock or 3 lbs cusk
- 6 slices salt pork
- 2 medium onions
- 4 large potatoes, cubed
- 1 pint whole milk
- 1 can evaporated milk
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- Poach fish in just enough water to cover.
- Debone fish.
- Save water.
- Fry out salt pork in a fry pan.
- Remove pork.
- Brown onions in fat.
- Cook potatoes in just enough water to cover.
- Add fish, reserved poaching water, pork, onions, and fat to potatoes.
- Add milk, salt and pepper.
- Warm through.
- Be careful not to boil chowder.
- Serve with oyster crackers or warm rolls.
This looked like a basic recipe. Never having made chowder, I looked through all the recipes (ok not ALL, but some!) and made a few adjustments to this recipe. I fried salt pork, removed the pork, and sauteed the onions and celery in the drippings. I also added frozen corn, and just a touch of sweetener. It came out just how I wanted it. Thank you. I will make this again and again.