Recipe by Kim127
We live next door to my grandpa-in-law who will make this chowder for us every once in a while. He makes the absolute best! While this is his recipe, I can't quite get mine to taste as good as his. He tells me that when Im 91 like him, my chowder will then be as good. If you like your chowder a little thicker, you can substitute 1 cup of half and half for 1 cup of milk or add a little extra evaporated milk. This chowder will taste even better if made a day ahead and allowed to "set" overnight. When reheating, do it slowly so as not to boil.
Top Review by twissis
It was soup & sandwich nite tonite in Iceland & Grandpa Alvah's Fish Chowder was a big success, Kim. I made 1/2 the recipe for 2 of us using haddock, did have to sub bacon for the salt pork & added Old Bay Seasoning as a pers pref. I found it a bit thinner than we prefer, so thickened it slightly w/cornstarch. This dish qualifies as an Icelandic version of comfort food on a cool nite. We loved it, so pls tell Grandpa thx for us.
- 1⁄4 lb salt pork
- 2 medium onions, diced
- 4 cups potatoes, diced
- 1 -2 cup water
- 2 lbs haddock
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup butter
- 1 (14 ounce) can evaporated milk
- 2 -3 cups whole milk
Directions See How It's Made
- Fry the diced salt pork in a large pot until golden in color.
- Remove salt pork scraps and set aside.
- Add onions and cook for 5 minutes or until tender.
- Place diced potatoes on top of onions and add enough water so it comes up to the top of the potatoes.
- Place fish on top of potatoes.
- Season with pepper, salt and add butter.
- Bring to a boil and then lower heat to low and simmer until fish and potatoes are cooked.
- You want to stir as little as possible, and very gently because the fish should remain in fairly large pieces.
- (You do not want the fish all flaked apart and especially not all mushy) Pour in evaporated milk and regular milk.
- Heat thoroughly, but do not bring to a boil.
- Serve reserved pork scraps sprinkled on top of chowder or on the side.
- Chowder will be better if allowed to sit overnight.