Maine Fish Chowder

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Servings: 6 Difficulty: Intermediate
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A classic New England comfort food featuring tender white fish and potatoes in a rich, creamy broth.
Maine Fish Chowder recipe image
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Maine Fish Chowder

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 819.1

Description

This authentic Maine Fish Chowder is the ultimate comfort food for chilly evenings. It features chunks of tender white-fleshed fish, hearty potatoes, and sweet onions simmered in a rich, milky broth. The flavor profile is savory and aromatic, enhanced by the rendered fat of diced salt pork which adds a deep, smoky undertone characteristic of traditional New England cooking. The texture is satisfyingly thick without being heavy, offering a perfect balance between the soft vegetables and the delicate fish flakes. Ideal for a cozy family dinner or a hearty lunch, this soup is simple to prepare yet delivers a restaurant-quality taste. It pairs beautifully with crusty bread for dipping. A timeless recipe that brings warmth and nostalgia to your table.

Ingredients

Directions

  1. In a heavy kettle or large pot, fry the diced salt pork over medium heat until the fat is rendered and the pork is crisp. Remove the pork pieces with a slotted spoon and set aside, leaving the fat in the pot.
  2. Add the diced potatoes, sliced onions, and 1/2 teaspoon of salt to the rendered fat in the pot. Cover with hot water.
  3. Cover the pot and cook over medium heat for about 15 minutes, or until the potatoes are just tender. Be careful not to overcook them.
  4. Meanwhile, cut the white-fleshed fish into large chunks. Place the fish in a separate saucepan.
  5. Add boiling water to the saucepan to cover the fish, along with 1 1/2 teaspoons of salt.
  6. Cover the saucepan and cook slowly until the fish is fork-tender, approximately 15 minutes.
  7. Remove the fish from the heat. Strain the cooking liquid and reserve it.
  8. Remove any bones from the fish chunks and flake the fish into bite-sized pieces.
  9. Add the flaked fish and the reserved strained liquid to the potato-onion mixture in the heavy kettle.
  10. Pour in the scalded milk. Place the kettle on the stove and heat through gently for about 5 minutes. Do not boil vigorously to prevent curdling.
  11. Stir in the butter, pepper, and the reserved fried salt pork.
  12. Serve immediately while hot.

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

Fish Selection: Use fresh skinned haddock, cod, or other white-fleshed fish. Ensure the fish is deboned before serving.

Milk Temperature: Scald the milk before adding it to the chowder to prevent curdling when mixed with the hot broth.

Storage: Fish chowder is best served fresh. If storing, refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat.

Variation: For a richer chowder, you can substitute half of the milk with heavy cream, but keep the heat low.

Keywords: chowder, fish soup, maine, new england, comfort food, haddock, cod, potato soup, seafood, creamy soup, winter recipe, traditional, salty, hearty, homestyle, dinner, lunch, fish chowder, onion, milk
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