Maine Fish Chowder

Experience the comforting warmth of a traditional Maine Fish Chowder, a staple of New England cuisine. This rich and creamy soup combines tender chunks of white-fleshed fish with savory potatoes and sweet onions, all simmered in a milk-based broth. The addition of salt pork infuses the dish with a deep, smoky flavor and luxurious texture. It is the perfect meal for chilly evenings, offering a satisfying blend of flavors that feels like a hug in a bowl. Simple yet elegant, this chowder is easy to prepare and brings a taste of the coast to your dining table.

Cooking Method: Boiling, Frying

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 819.1

Dietary: Gluten-free

Description

Experience the comforting warmth of a traditional Maine Fish Chowder, a staple of New England cuisine. This rich and creamy soup combines tender chunks of white-fleshed fish with savory potatoes and sweet onions, all simmered in a milk-based broth. The addition of salt pork infuses the dish with a deep, smoky flavor and luxurious texture. It is the perfect meal for chilly evenings, offering a satisfying blend of flavors that feels like a hug in a bowl. Simple yet elegant, this chowder is easy to prepare and brings a taste of the coast to your dining table.

Ingredients

1/4 pound Salt Pork, diced
4 cup Diced raw Potatoes
3 medium Onions, peeled & sliced
2 teaspoon Salt
3 pound White fleshed Fish
2 cup Scalded Milk
1 teaspoon Butter or margarine
1/4 teaspoon Pepper, or to taste

Directions

1
Fry the diced salt pork in a heavy kettle over medium heat until the fat is rendered and the pork is crispy. Remove the pork pieces with a slotted spoon and set aside, leaving the fat in the kettle.
2
Add the diced potatoes, sliced onions, and 1/2 teaspoon of salt to the kettle with the rendered fat. Cover with hot water.
3
Cover the kettle and cook over medium heat for about 15 minutes, or until the potatoes are just tender. Do not overcook the potatoes.
4
Meanwhile, cut the white-fleshed fish into large chunks. Place the fish in a separate saucepan and cover with boiling water. Add 1 1/2 teaspoons of salt.
5
Cover the saucepan and cook slowly for about 15 minutes, until the fish is fork-tender. Remove from heat.
6
Strain the fish cooking liquid and reserve it. Carefully remove any bones from the cooked fish chunks.
7
Add the cooked fish and the reserved strained liquid to the potato-onion mixture in the kettle.
8
Pour in the scalded milk. Heat the mixture gently over low heat for about 5 minutes, just until warmed through. Do not boil vigorously to prevent curdling.
9
Stir in the butter and pepper. Serve the chowder immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 819.1kcal

% Daily Value *
Total Fat 20.0g31%
Saturated Fat 5.9g30%
Cholesterol 195.3mg66%
Sodium 10033.1mg419%
Total Carbohydrate 54.0g18%
Dietary Fiber 6.6g27%
Sugars 11.1g
Protein 95.7g192%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh, skinless haddock or other firm white-fleshed fish like cod or pollock for the best texture. Ensure the fish is deboned before serving.

The ingredient list originally had a placeholder for "4 cup" without an item; based on the directions, this is diced raw potatoes.

For a richer chowder, you can substitute heavy cream for part or all of the milk, but heat gently to avoid separation.

If you prefer not to use salt pork, you can use bacon fat or butter for frying the onions, though the flavor profile will be slightly different.

Do not boil the milk after adding it to the chowder, as this can cause the dairy to curdle. Keep the heat low once the milk is added.

Keywords: chowder, fish soup, maine, new england, haddock, cod, potatoes, onions, milk, cream, salt pork, comfort food, seafood, winter, hearty, dinner, traditional, homemade, cooking, recipe

Read it online: https://www.chefs-mate.com/recipe/maine-fish-chowder-2/