Fish Chowder Recipe

Use haddock, salmon and evaporated milk for a full pot with this Fish Chowder Recipe, or turn the recipe into delicious corn chowder.

| July/August 2013

  • Fish-Chowder
    Make this Fish Chowder Recipe early in the day and let it simmer to create the best flavor.
    Photo By iStockphoto/Juanmonino

  • Fish-Chowder

Sarah Vaughan, Waterville, Maine, writes, “Arthur is a born and raised Mainer. His material grandfather was born and raised on the coast of Maine. This Fish Chowder Recipe is how it is made on the coast, also known as ‘Down East.’ Fresh chowder is made in many ways; this is my favorite. I can truly say both of these chowders are absolutely delicious.” 

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Arthur’s Fish Chowder Recipe

1/2 pound fresh fish, either haddock or cod
1/2 pound salmon
3 medium potatoes, peeled and diced
1 small onion, peeled and diced
Salt and pepper, to taste
1 quart whole milk
1 can (5 ounces) evaporated milk
1/4 cup butter (1/2 stick)

1. In large stock pot or saucepan, place fish, potatoes and onions. Salt and pepper to taste. Cover with water and bring to a boil. Cook until potatoes are fork tender, adding water as needed.



2. Add milk, evaporated milk and butter. Cover and cook until potatoes are done and everything is heated through.

3. Serve with crackers or biscuits.






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