Recipe by Bob LeBlanc
A quick and easy chowder that you will make again and again. Basic recipe came from The Gloucester Fishermens Wives Cookbook.
Top Review by Northwest Suechef
This was a great basic fish chowder. The first time I made it I found it thin and watery and then, whilst cleaning up, I found I had not added the tinned milk! Also, I didn't have clam broth and used the water. Now that I have made it again, I would recommend using the clam broth and not forgetting the tinned milk. I used fresh savory from my garden and garnished with fresh chives and it was brilliant. Thanks Bob.
- 2 lbs cusk (or other good chowder fish, if using Cusk cut into good bite size pieces) or 2 lbs haddock, cut in 1" cubes (or other good chowder fish, if using Cusk cut into good bite size pieces)
- 3 onions, diced
- 4 cups diced raw potatoes
- 1 can evaporated milk
- 3 cups fresh milk (1%, 2% or Whole)
- 1⁄4 lb butter
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon savory (optional)
- 2 cans clam broth or 2 cups water
Directions See How It's Made
- Cook onions and potatoes in broth or water until almost tender.
- Add fish and complete cooking.
- When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
- Heat completely without boiling (very important, never boil any chowder).
- Sprinkle with remaining pepper and serve with oyster crackers or saltines.
- Note: If you want more potatoes or fish just add more broth and milk.