Down East Fish Chowder Recipes

DOWN EAST FISH CHOWDER

Steps:

• Fry salt pork slowly in soup kettle.
• Add sliced onions and cook for five minutes.
• Add potatoes boiling water and fish; simmer slowly until potatoes are tender.
• Add evaporated milk, salt, pepper and parsley.
• Melt butter or bacon fat in a small frying pan.
• Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
• Cook an additional five minutes.
• Pour over pilot crackers and serve.

DOWN EAST HADDOCK CHOWDER

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.