Top Review by bunnimclaughlin919
This is NOT a Maine Fish Chowder, well, maybe in some circles, but not us who happen to live on the coast of Maine. It calls for haddock fillets with bones. As any good coastal cook knows, filets have NO bones. Also, it says to scald the milk, don't want to do that. We usually cook the fish first, then drain and use that water to cook the potatoes and onions. The salt pork is cooked by itself, usually fried out and then drained of fat. Also, usually with a chowder, we use two or more fish in the chowder. After the veggies are cooked, we drain the water and put the fish in the pot and add cream or half and half, NEVER milk and slowly bring to temp or the milk will curdle. Hope this helps Pixie.
- 1⁄4 lb salt pork, diced
- 4 cups raw potatoes, Diced
- 3 medium onions, peeled & sliced
- 2 teaspoons salt
- 3 lbs haddock fillets, fresh skinned (with bones in it)
- 2 cups milk, Scalded
- 1 teaspoon butter or 1 teaspoon margarine
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Fry salt pork to render all fat in a heavy kettle and then remove.
- Add potatoes, onions, and 1/2 teaspoon salt.
- Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender.
- Do not overcook.
- Meanwhile, cut fish into large chunks and put into another saucepan.
- Add boiling water to cover and 1 1/2 teaspoons salt.
- Cook slowly, covered, until fish is fork tender, about 15 minutes.
- Remove from heat.
- Strain and reserve liquid.
- Remove any bones from fish.
- Add fish and strained liquid to potato-onion mixture.
- Pour in milk and leave on stove long enough to heat through, about 5 minutes.
- Mix in butter and pepper.
- Serve at once.