Frank's Recipes! Down East Haddock Chowder

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Down East Haddock Chowder

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 Pri, 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.

1 lb Haddock or other firm white fish fillets 500 g
4 cups Water 1 L
1 tsp Salt 5 mL
3 cups Cubed peeled potatoes 750 mL
1 cup Finely chopped onion 250 mL
1 cup Chopped celery 250 mL
Pinch Freshly ground pepper
1 cup Milk, light cream or evaporated milk 250 mL
2 tablespoon Butter 25 mL

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.

Makes 6 servings.