This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
- 1/2 cup butter, divided
- 3 medium onions, sliced
- 5 medium potatoes, peeled and diced
- 4 teaspoons salt
- 1/2 teaspoon pepper
- 3 cups boiling water
- 2 pounds haddock, cut into large chunks
- 4 cups milk
- 1 can (12 ounces) evaporated milk
- Additional salt and pepper, optional
- In a soup kettle, melt 1/4 cup butter over medium heat. Saute onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, 25 minutes or until potatoes are fork-tender.
- 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 mixture. Season with additional salt and pepper if desired. Heat through. Yield: about 4-1/2 quarts.
Originally published as New England Fish Chowder in Country October/November 1992, p47
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