Simple Fish Chowder
Every summer while I was growing up, my mom, sister and I would pack our suitcases and head to the east coast for a couple of weeks. We spent a week visiting my Grandpa and Mimi in Massachusetts and a week visiting my Aunt Meg in Maine. Every year before we came, Aunt Meg would make a giant batch of fish chowder and we would eat it several times during the trip.
The other night, my parents and I were talking about fish and I got this MAJOR CRAVING for that fish chowder...so tonight I whipped up a batch.
Here's Aunt Meg's recipe:
1/4 lb salt pork, diced (I used 3 slices of turkey bacon)
2 onions, diced (I used 1 onion)
4 cups potatoes, cut small (I used 2 medium sized white potatoes)
2 lbs fish fillets (Haddock is best, but cod or any other white fish would work...i used two fillets for a total of about 1 1/4 lbs...buy it skinless or take it off yourself!)
salt and pepper
2-3 cups milk, evap milk or half and half (I used 2 1/2 c skim milk..if you want it a little thicker and more chowder like, you could use half and half)
Dice the bacon and place in a dutch oven over medium heat.
Add a diced onion and heat slowly until soft and yellowed.
Dice potatoes and add to the onion mixture:
Cover the potatoes with broth or water. The original recipe calls for just water but I had some broth that I needed to use up so I used a combination.
Get your fish ready. If necessary, use a sharp knife to remove the skin.
Lay the fish on top of the potatoes. Don't worry about cutting it up, it will flake apart when cooked.
Add some seasonings. I used black pepper and Old Bay seasoning:
Bring the mixture to a boil, cover and cook until fish and potatoes are cooked through, about 10 minutes. Use a spatula to break the fish into chunks.
Reduce the heat and add the milk. Heat through but don't boil.
Ladle and serve. I only had a small bowl tonight because it's even better on days two and three!
It's not the most photogenic dish, but it tastes delicious!