Fish Chowder
By Yankee Magazine|Apr 21 2002|
This fish chowder recipe is authentic New England fare, and may call to mind the version Grandma used to make. Thicken the old fashioned way — with saltine crackers.
Yield
6 servings
Ingredients
1/4 pound lean salt pork, diced
1 medium onion, diced
5 to 6 medium potatoes, peeled and diced
3 quarts water
2 pounds fresh fish fillets (haddock)
1 12-ounce can evaporated milk
salt and pepper to taste
1 tablespoon butter
Instructions
1. Fry salt pork in frying pan until golden, then add onion. Continue frying until softened and translucent.
2. Transfer onions to soup pot and add potatoes and 3 quarts of water. Bring liquid to a fast simmer and cook until potatoes are just tender, about 20 minutes.
3. Add fish and continue cooking until fish falls apart into flakes and potatoes are soft. Add evaporated milk, heat thoroughly, then add salt and pepper to taste. Add butter and serve as soon as butter has melted.
I thought it was great. Doesn’t need more than 3 potatoes though. Also, go light on the salt. The onion adds plenty. I added a little cayenne pepper for a little zip.
Personally I would cut down on the water and use 2 and 1/2 quarts. I would also use more condensed milk, maybe a can-and-a-half or two cans. This is really good chowder!