I think it’s common knowledge that being from New England, we know how to make our Chowdah! From Clam, to Corn, lobster to fish, we make it all! Us Mainah’s really, really love our chowdah! Even if you don’t have the Maine accent, you still need to call it Chowdah! Not Chowderrrr! It’s just not right, and will NOT taste okay as you eat it! Also being from Maine it’s pre-requisite that you like seafood! If not, then you must move out of the State as soon as possible! Kidding!…….yeah no?. Fish chowdah and the secret, well…not so secret ingredient is fresh fish. Fresh off the boat (love that show!) whenever possible. My Mother knows someone, that knows someone, that has an uncle, that knows someone, who knows a fisherman that we get fresh Haddock from, and it’s downright superb! Making chowdah is very easy, and with simple ingredients like potatoes, onions, fish, and your milk base, if everything is fresh, you can’t go wrong! It’s not Rocket Science people! It’s what I like to call chop, chop, done, recipe! Chop your onions and potatoes, and your almost done! Everyone has their own rendition of making chowdah. Some good, some bad, and a few in between,… you might not even like my recipe(very doubtful). Who knows?! I make fish chowdah all winter long, and my family loves it! I’m Sharing my recipe with you because everyone should eat chowdah! It’s a Mainah no Brainah!!
- 3-6 med to large Maine russet potatoes, chopped.
- 1-2 chopped onions
- 1-3lbs fresh fish(I use Haddock or Cod)
- Milk Base- 1/2 gallon half n half, pint of heavy cream, add the amount of milk to preferred consistency. *this is personal preference of how you like your base, if you like it thick use more cream, or if you like it thinned out, use more milk or add a little chicken broth.*
- 1/2 stick of butter
- 2-3TBS Olive oil
- 1-6TBS of Marsala wine ( I always use the latter) ?
- 1-2 tsp of thyme *optional
- salt and pepper to taste