Fish Chowder Recipe
By Jean Teller
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.
NOTE: Arthur makes this in the morning and then leaves it to sit all day for the flavors to meld. To make delicious corn chowder, omit the fish and use a 2-pound can of whole corn, use the corn’s water as part of the liquid to cook the potatoes and onion, adding tap water as needed.
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