Chowders are simple soups — usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pr?N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
- Portion size 6 servings
- 1 lb haddock or other firm white fish fillets
- 4 cups water
- 1 teaspoon salt
- 3 cups cubed, peeled potatoes
- 1 cup finely chopped onion
- 1 cup chopped celery
- pinch freshly ground pepper
- 1 cup milk
- 1 cup light cream
- 1 cup evaporated milk
- 2 tablespoons butter
Place fish, water and salt in large saucepan. Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes. Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces. Reserve until rest of soup is ready.
Skim any foam off fish stock. Add potatoes, onion, celery and pepper; cover and bring to boil. Reduce heat and simmer until tender. Return fish to pan. Pour in milk and heat through without boiling. Taste and adjust seasoning. Swirl in butter. Transfer to heated tureen or soup bowls and serve immediately.