Sunday, January 25, 2009

Chuck's Fish Chowder

If you like a good fish chowder, this one is for you. This is a recipe that I took from, then modified to my liking. We had some friends over last night, and this chowder was our first course of the meal. Everyone really enjoyed it (even my wife who isn't a big fan of fish).


3 tablespoons butter
2 cups chopped onion
1 bunch of celery, chopped
4 cups chicken stock
4 cups diced potatoes (raw peeled)
2 pounds Haddock, diced into 1/2 inch cubes (any white fish will work)
2 teaspoons Old Bay Seasoning (or to taste)
1/4 teaspoon of Cayenne Pepper (or to taste)
1 cup clam juice
1/2 cup all purpose flour
2 12oz cans evaporated milk (not condensed milk!)
Salt and Pepper (to taste)


1. In a large stock pot, melt the butter over medium heat. Saute the onions and celery in the butter until tender. Hit them with some salt and pepper during the saute.

2. Add chicken stock and potatoes, simmer on medium heat for 10 minutes (this will be long enough to cook the potatoes)

3. Add fish and simmer on medium heat another 10 minutes (this will be long enough to cook the fish)

4. Add the Old Bay seasoning and some shakes of salt and pepper

5. Mix together the clam juice and the flour until smooth, and stir into the soup (it's getting thick now, but will thin out with the milk)

6. Lower the heat to a low simmer and add the Evaporated Milk.

7. Add the cayenne pepper to taste.

8. Let the chowder simmer for a while, then taste. Gradually add salt and test until the taste makes you happy.

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