Best Downeast Fish Chowder Recipes
THE REAL DEAL NEW ENGLAND FISH CHOWDER
I have been eating and making this my entire life! I also use the same basic recipe to do my clam and corn chowders. Chowder must be a milk based soup and the originals were fish and clam only. Corn and some wacky ones appeared later. I thicken my chowders and my mother doesn't. It is personal preference, though the earliest chowders were thickened using ground Ship's Biscuit and then Common Crackers. Chowder means Maine to me, where I was born and raised. I use evaporated milk for the creaminess without the cream. Many use milk and some use half-and-half. Chowder should be simple and flavorful from the fish or clams, potatoes and onions and never "mucked up." Okay, so I am a chowder purist! :) I have also given my own clam and corn chowder variations. Small salt pork cubes crackly fried and drained on a paper towel used to be added last to chowder though many people dropped this when cholesterol became bad news. My mother stopped using the fried salt pork which I never could keep my hands out of before it went into the chowder. I have gotten used to it this way and even in many/most chowder houses around New England, you will see this practice has ceased.
Provided by Hajar Elizabeth
Categories Chowders
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Your pot may only take 2 cans of the evaporated milk. Zaar didn't like 2-3 cans. :). Those who hate or are skeptical about evaporated milk have all loved my chowders.
- Place onions and potatoes with thyme and salt and pepper into a large pot and cover with water. If you aren't going to thicken, add butter now.
- Bring to the boil and cook until potatoes begin to cook.
- Using the butter and flour make a roux in a small frying pan by melting the butter, stirring in the flour, whisking and cook 1 minute.
- Continue to cook at a simmer until potatoes are just underdone.
- Add the roux and simmer on medium high heat, stirring until quite thick. Add fish and lower heat to a gentle simmer for 5 minutes.
- Add evaporated milk.
- Lower heat and allow to cook until potatoes are just tender.
- Raise heat to near the boil and turn the heat off. Allow to stand covered most of the day or overnight. Adjust seasoning.
- It can be eaten at this point though I prefer to leave on lowest heat and stir occasionally for an hour then allow to stand all afternoon; overnight is best. I always think most chowders, soups, stews and sauces are best made a day in advance.
- This is at it's very best made a day ahead and slowly reheated. This will not freeze. I prefer cod for the flavor and is most commonly used. There appears to be many steps though all simple. I can throw this together nearly as quick as I can open a can.
- Serve with crackers and sour pickles if you want to go "all New England!".
- VARIATION 1.
- If I am doing clam chowder I use 1 pint of chopped fresh clams or 3-4 small cans of minced clams; using the iquid as part of the water with both fresh and canned clams.
- VARIATION 2.
- For corn chowder I use 2 cans of cream style corn and 1 can of whole kernel corn plus 1 small jar of baby food corn. It really ups the corn flavor.
Nutrition Facts : Calories 376.5, Fat 17.4, SaturatedFat 10.6, Cholesterol 73.5, Sodium 204.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.1, Protein 18.4
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.
DOWNEAST FISH CHOWDER
Just lovely served with pilot crackers or hardtack (recipe #143900). From the the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
Provided by Molly53
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fry salt pork slowly in soup pot.
- Add sliced onions and cook five minutes.
- Add cubed potatoes, boiling water, and fish.
- Simmer slowly until potatoes are soft.
- Add evaporated milk, salt, pepper, and minced parsley.
- In a small skillet, melt butter.
- Add flour, blend thoroughly and cook.
- Add slowly to chowder, stirring until slightly thickened.
- Heat for another five minutes.
- Serve with pilot crackers.
Nutrition Facts : Calories 390.8, Fat 18.2, SaturatedFat 7.9, Cholesterol 105.1, Sodium 1241.4, Carbohydrate 18.9, Fiber 1.7, Sugar 1.6, Protein 36.3
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