Classic Maine Fish Chowder
Indulge in the rich, creamy flavors of this traditional Maine Fish Chowder that transports you straight to the picturesque shores of New England. With tender pieces of salt pork and flaky fish simmered in a savory broth, this dish captures the essence of coastal cuisine. The addition of hearty potatoes and a touch of parsley adds freshness, while the evaporated milk lends a velvety texture that makes each bite a delight. Perfect for a cozy gathering or a comforting family meal, this chowder is a timeless classic that brings warmth and comfort with every spoonful. Experience the taste of the ocean no matter where you are!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Salt Pork
1/4 lb (Cut into small pieces)
Onions
2 (Peeled and sliced)
Potatoes
3 cups (Peeled and cut into 1/2-inch cubes)
Boiling Water
4 cups (Boiling)
Cod or Haddock
3 lbs (Cut into bite-sized pieces)
Evaporated Milk
1 3/4 cups (None)
Salt
1 tablespoon (None)
Pepper
1/8 teaspoon (None)
Parsley
1 tablespoon (Minced)
Butter or Bacon Fat
1 tablespoon (Melted)
Flour
1 tablespoon (None)
Pilot Crackers
To taste (Crumble for serving)
Instructions
1
In a large soup kettle, fry the salt pork over medium heat until it becomes crispy and renders its fat.
2
Add the sliced onions to the kettle and cook for about five minutes, stirring occasionally, until they become translucent.
3
Stir in the cubed potatoes and pour in the boiling water. Bring the mixture to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.
4
Once the potatoes are cooked, gently add the cod or haddock pieces to the kettle. Continue to simmer until the fish is cooked through, about 5-7 minutes.
5
Reduce the heat to low and stir in the evaporated milk, salt, pepper, and minced parsley. Allow the chowder to heat through without boiling.
6
In a small frying pan, melt the butter or bacon fat over medium heat. Add the flour and whisk thoroughly to create a roux. Gradually stir the roux into the chowder, stirring continuously until it thickens slightly.
7
Cook the chowder for an additional five minutes to meld the flavors.
8
Serve hot over crumbled pilot crackers for a delightful finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Maine Fish Chowder?
It is a traditional New England seafood soup featuring tender fish, salt pork, and potatoes in a creamy, savory broth.
What types of fish are best for this recipe?
Cod or haddock are the recommended fish for this chowder as they provide a flaky texture that complements the creamy base.
How much fish do I need to prepare this chowder?
The recipe calls for 3 lbs of fish cut into bite-sized pieces.
What is the purpose of salt pork in the recipe?
Salt pork is fried until crispy to render its fat, which provides a rich and savory foundation for the chowder.
How should the potatoes be prepared?
You should peel the potatoes and cut them into 1/2-inch cubes, aiming for about 3 cups in total.
What kind of milk is used for the creamy texture?
The recipe uses 1 3/4 cups of evaporated milk to achieve a velvety and rich texture.
How long should I simmer the potatoes?
Simmer the potatoes in boiling water for approximately 15-20 minutes until they are tender.
How long does the fish take to cook in the chowder?
Once added to the kettle, the fish pieces should simmer for about 5-7 minutes until cooked through.
How is the Maine Fish Chowder thickened?
The chowder is thickened using a roux made from melted butter or bacon fat mixed with flour.
Can I use bacon fat instead of butter for the roux?
Yes, the recipe allows for either 1 tablespoon of melted butter or bacon fat to be used when creating the roux.
What are pilot crackers used for?
Pilot crackers are traditionally crumbled over the hot chowder just before serving for added texture.
Can I boil the chowder after adding the milk?
No, you should reduce the heat to low and allow the chowder to heat through without boiling once the milk is added.
How many onions does the recipe require?
The recipe requires 2 onions that have been peeled and sliced.
How much boiling water is needed for the broth?
You will need 4 cups of boiling water to stir into the kettle with the potatoes.
How much salt is used in the seasoning?
The recipe calls for 1 tablespoon of salt.
Is there any pepper in the recipe?
Yes, 1/8 teaspoon of pepper is added along with the other seasonings.
What fresh herb is recommended for garnish or flavor?
One tablespoon of minced parsley is added to provide a touch of freshness to the dish.
How much salt pork do I need?
You will need 1/4 lb of salt pork cut into small pieces.
How long should I cook the onions?
The onions should be cooked for about five minutes until they become translucent.
What is the very first step in making this chowder?
The first step is to fry the salt pork pieces in a large soup kettle until they are crispy.
How many total ingredients are in this recipe?
There are 12 main ingredients used in this Classic Maine Fish Chowder.
What should the consistency of the chowder be?
The chowder should be rich, creamy, and slightly thickened by the flour and butter roux.
Can this be considered a seafood dish?
Yes, it is a quintessential seafood dish that captures the essence of coastal Maine cuisine.
How much flour is used for the roux?
The recipe uses 1 tablespoon of flour to create the roux.
Is this a traditional New England recipe?
Yes, it is described as a traditional Maine recipe and a timeless New England classic.
How long should the chowder cook after adding the roux?
Cook the chowder for an additional five minutes after adding the roux to allow the flavors to meld.
What size should the fish pieces be?
The fish should be cut into bite-sized pieces before being added to the kettle.
What is the final serving recommendation?
Serve the chowder hot over crumbled pilot crackers for the best experience.
Does the recipe use fresh milk or evaporated milk?
It specifically uses evaporated milk to provide a more concentrated, velvety texture.
What tags define this recipe?
The recipe is tagged with keywords like chowder, fish, Maine, seafood, comfort food, and traditional.