So Good Maine Fish Chowder
Submitted by Lizzy
Maine fish chowder simmers fresh haddock, potatoes, and onions in salt-pork-rendered fat and milk for a creamy, old-school New England chowder. No flour, no thickener, just pure fish flavor.
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
1 hrsMaine fish chowder is the true New England original, no flour, no cream of mushroom soup, no thickener of any kind. The body comes entirely from the starch released by simmered potatoes and the slow reduction of milk against fish poaching liquid. This is the chowder your grandmother would recognize.
The foundation is rendered salt pork, diced and slowly fried until the fat melts out and the cracklings turn golden. Those cracklings can come back at the end as a garnish, but the fat is what fries the potatoes and onions next.
Fresh haddock is the traditional choice for a Maine chowder, but any firm white fish works. Poach it separately in salted water so the fish stays in clean chunks instead of falling apart in the broth, then strain and combine the cooking liquids before the milk goes in.
The milk should be scalded, heated until just before boiling, before joining the pot. This step keeps the milk from curdling when it meets the hot potato liquor. Five minutes to heat through is all the chowder needs from there.
Serve with oyster crackers and a knob of butter on top, the Maine way.
Kitchen Tips
- Dice the potatoes uniformly so they cook evenly, half-inch cubes are the classic size.
- Do not boil the chowder once the milk goes in, gentle warming only or you risk a broken dairy mess.
- Make it the day before, the flavors deepen overnight and reheat beautifully on low.
- Reserve a few cracklings to scatter on each bowl for crunch and rendered-pork sweetness.
Variations
- Swap haddock for fresh cod or pollock if that is what is on the dock.
- Add a bay leaf and a sprig of thyme to the simmering liquid for a deeper herbal note.
- Stir in a splash of cream at the end for a richer, more luxurious chowder.
Ingredients
Directions
Fry salt pork to render all fat in a heavy kettle and then remove.
Add potatoes, onions, and ½ teaspoon salt.
Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender.
Do not overcook.
Meanwhile, cut fish into large chunks and put into another saucepan.
Add boiling water to cover and 1½ teaspoons salt.
Cook slowly, covered, until fish is fork tender, about 15 minutes.
Remove from heat.
Strain and reserve liquid. Remove any bones from fish.
Add fish and strained liquid to potato-onion mixture.
Pour in milk and leave on stove long enough to heat through, about 5 minutes.
Mix in butter and pepper.
Serve at once.
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