Fish chowder is one of those quintessential Maine dishes I have come to love! I don't think any two chowders are ever the same when one compares Maine fish chowders. Mine is no exception. The other day they had some beautiful fresh Maine cod filets in the fish market just calling out to go into the chowder pot. This chowder can be made with any type of firm, white fish. I prefer haddock or cod but you can also use hake, or for my Florida friends, grouper would make a nice chowder fish. A bowl of fish chowder on a rainy day, and a good book and I'm in heaven! Caution: This recipe makes 4.5 quarts of chowder- reduce as needed.
Oh My Cod! Chowder
1.5 pounds of cod (or a white, firm, fish)
2 large onions, minced
1/3 bunch of celery, minced (not the hearts but the whole celery with leaves on- lay the bunch of celery on its side and chop the stalks and leaves together until you are about 1/3 of the way down the bunch)
3 carrots, diced into tiny pieces
8 cups of diced red potatoes with their skins left on
4 slices bacon
4T butter or a butter-like spread such as Olivio
1 teaspoon thyme
1 T Better than Bouillon (chicken flavor)
1 cup water
2 large russet potatoes, peeled and chopped into pieces
6 cups of low fat milk
1 16 oz can of evaporated milk or a pint of half and half
salt and pepper to taste
1. Cook the fish (bake, microwave, or poach) until just cooked through and flakes easily.
2. Meanwhile, melt butter in large soup kettle. Saute onions, celery, and carrot in the butter for about 5 minutes. Add water, Better than Bouillon, and thyme and simmer for 10 minutes.
3. Meanwhile in another small pot, boil the russet potatoes until they are soft and ready to mash. Drain off the water and mash the potatoes with a masher. Add to the onion, celery, and carrot mixture above to thicken the chowder.
4. Pour in milk and evaporated milk or cream. Keep on medium heat, stirring occasionally.
5. Boil diced potatoes until done. Drain, and add to milk mixture.
6. Pull fish apart with fingers into chowder sized flakes and add to the pot.
6. Dice 4 slices of bacon. Cook in pan until pieces are crispy. Drain off fat and add bacon crisps to the chowder.
7. Heat, stir, and and serve. Or better yet- let it sit overnight in the fridge for flavors to merge and develop, heat, and serve.
P.S. I totaled everything to estimate the calorie count. It's about 220 calories for a one cup serving. I suppose you could leave out the cream or evap milk to cut down on the calories but it wouldn't taste nearly as good!
Ooooh I am having Amy make this!
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