DOWN EAST HADDOCK CHOWDER
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
Provided by Strawberry Girl
Categories Chowders
Yield 6 serving(s)
Number Of Ingredients 9
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.
DOWNEAST FISH CHOWDER
Just lovely served with pilot crackers or hardtack (recipe #143900). From the the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
Provided by Molly53
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fry salt pork slowly in soup pot.
- Add sliced onions and cook five minutes.
- Add cubed potatoes, boiling water, and fish.
- Simmer slowly until potatoes are soft.
- Add evaporated milk, salt, pepper, and minced parsley.
- In a small skillet, melt butter.
- Add flour, blend thoroughly and cook.
- Add slowly to chowder, stirring until slightly thickened.
- Heat for another five minutes.
- Serve with pilot crackers.
Nutrition Facts : Calories 390.8, Fat 18.2, SaturatedFat 7.9, Cholesterol 105.1, Sodium 1241.4, Carbohydrate 18.9, Fiber 1.7, Sugar 1.6, Protein 36.3
DOWN EAST FISH CHOWDER
Take a taste of this chowder, close your eyes and you will smell the shore of Maine even if you are in America's Heartland. If using dried salt codfish, you'll need to soak it overnight in several changes of water. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
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.
DOWNEAST FISH CHOWDER
Make and share this Downeast Fish Chowder recipe from Food.com.
Provided by Aroostook
Categories Chowders
Time 50m
Yield 2 quarts approx., 8 serving(s)
Number Of Ingredients 8
Steps:
- Poach fish in just enough water to cover.
- Debone fish.
- Save water.
- Fry out salt pork in a fry pan.
- Remove pork.
- Brown onions in fat.
- Cook potatoes in just enough water to cover.
- Add fish, reserved poaching water, pork, onions, and fat to potatoes.
- Add milk, salt and pepper.
- Warm through.
- Be careful not to boil chowder.
- Serve with oyster crackers or warm rolls.
Nutrition Facts : Calories 380.8, Fat 3.8, SaturatedFat 1.5, Cholesterol 131.9, Sodium 474.9, Carbohydrate 37.8, Fiber 4.5, Sugar 5.8, Protein 47.2
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