Prep Time: 10 min.
Cook Time: 25 min.
Yield: 8 servings
1 large onion, chopped
2 - 3 cloves of minced garlic
2 slices of hickory smoked bacon, minced
1 stick of salted butter
2 cups chicken stock
2 bottles of clam juice (8 oz bottles)
5 medium peeled & cubed potatoes
3 – 4 pounds of Haddock filets whole
3 tablespoons apple cider vinegar
2 cups milk
2 cans (12 ounces each) evaporated milk
2 ½ teaspoons salt
2 teaspoons pepper
1 teaspoon red pepper flakes (optional)
2 tablespoons of minced fresh parsley
1. In a Dutch oven, sauté bacon & onion for 5 minutes on medium high. Add minced garlic & red pepper flakes (optional). Add butter and melt, 3 minutes. Add chicken stock & clam juice and bring to a boil. Add potatoes; cook for 10 minutes. Add apple cider vinegar and whole fish filets, reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt & pepper. Sprinkle with fresh parsley. Yield: 4 quarts.
MAINE RECIPES > SOUPS & SALADS > CASCO BAY FISH CHOWDER
COURTESY OF GAYWEDDINGSINMAINE.COM
Mainers have been making fish chowder for centuries. To us, chowders are milk based and the originals were fish or clam only. Chowder means Maine. It should be simple and flavorful from the fish or clams, potatoes and onions and never "mucked up. With its all-Maine ingredients, this DownEast-style of chowder is a comfort-food classic. It needs only bread, or traditional oyster crackers, as an accompaniment.