Best Down East Fish Chowder Recipes
DOWN EAST FISH CHOWDER
Take a taste of this chowder, close your eyes and you will smell the shore of Maine even if you are in America's Heartland. If using dried salt codfish, you'll need to soak it overnight in several changes of water. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Fry salt pork slowly in soup kettle.
- Add sliced onions and cook for five minutes.
- Add potatoes boiling water and fish; simmer slowly until potatoes are tender.
- Add evaporated milk, salt, pepper and parsley.
- Melt butter or bacon fat in a small frying pan.
- Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
- Cook an additional five minutes.
- Pour over pilot crackers and serve.
DOWN EAST FISH CHOWDER
Looking for an exquisite dish that is easy and simple to make? This wonderful, tangy and delicious Down East Fish Chowder is just the dish! This recipe is a family favorite!
Provided by debra
Number Of Ingredients 0
Steps:
- MAKING 1) Cut the fish into small pieces. 2) Remove the bone and skin. 3) Add the fish into a pot, along with potatoes, carrots and water for 15 minutes. 4) Add in the shrimp and lobster. 5) In a skillet, add the pork and fry till crisp. 6) Add in the onions and cook till tender. 7) Combine with milk, fish, and vegetables. 8) Season to taste. 9) Simmer gently for 10 minutes, stirring often. SERVING 10) Garnish with chopped parsley and serve.
Nutrition Facts :
DOWN EAST HADDOCK CHOWDER
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
Provided by Strawberry Girl
Categories Chowders
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
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