Fish Chowder (Rustic)

This New England fish chowder combines flaky haddock, tender potatoes and an ultra-creamy broth, creating a comforting soup ideal for any season. As a second-generation New Englander, I can attest that whether we’re at a beach shack in the middle of summer or cozied up in a diner surrounded by mounds of snow on the ground, we always make space for a comforting bowl of fish chowder. Everyone parades their go-to recipe for this creamy soup packed with flaky fish and tender potatoes. But its origins trace back to Indigenous culinary innovations. Mi’kmaq, Pequot, Narragansett and Wampanoag communities would glean seafood gems from the North Atlantic Ocean and transform them into what we deem chowder today. This fish chowder recipe honours its sacred history and encourages you to tap into your creative spirit. The highly versatile recipe is intentionally simple, allowing you to substitute or blend in new ingredients to make it unique to your culture, taste preferences or local bounty.

½ cup butter, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 tsp. sea salt
½ tsp. black pepper, freshly ground
3 cups water, boiling
2 lbs haddock, cut into large chunks
4 cups milk
1 (12 oz) can evaporated milk
sea salt
black pepper, freshly ground

In a Dutch oven, melt ¼ cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes.

In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Makes 12 servings (3 quarts).

Cook's Notes:

• Butter: The fat in this fish chowder recipe browns the onions and infuses rich flavours into the broth, enhancing the dish’s overall taste.
• Onions: Slice the onions into bite-sized pieces for this recipe. Their delicious blend of savoury and sweet notes enhances the fish chowder.
• Potatoes: Fish chowder is comforting and satisfying, in part due to the potatoes cooked with cream and spices, giving you delicious, tender and buttery bites.
• Haddock: We prefer haddock or any flaky white fish that’s available because they are mild in flavour and will absorb the broth they simmer in.
• Milk: Add whole milk to the broth to create a creamy texture and enhance the flavours.
• Evaporated milk: We use evaporated milk to add rich flavour to this fish chowder.

Nutritional Information:
Per 1 cup serving: 242 calories, 12g fat (7g saturated fat), 49mg cholesterol, 842mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 10g protein.