- 2 pounds [1 kg] fresh or frozen haddock fillets, cod fillets or crabmeat
- 2 tablespoons [30 g] butter
- 1/2 cup [125 mL] chopped onion +
1/2 cup [125 mL] chopped celery
1 cup [250 mL] chopped onion
- 6 medium potatoes, peeled and diced [approximately 4 cups / 1 L]
- 2 cups [500 mL] water
- 2 teaspoons [10 mL] salt [less with crab]
- 1/4 teaspoon [1 mL] pepper
- 2 cups [500 mL] milk
- 1 2/3 cups [410 mL] evaporated milk or heavy cream
- 2 tablespoons [17.5 g] flour
- Freshly finely chopped parsley
- Thaw fish if frozen.
- Melt butter into a large casserole; soften chopped onion and, if desired celery, without browning.
- Mix in potato dices and pour in water.
- Stir in fish fillets or crabmeat; salt and pepper.
- Bring to a boil, then cook over low heat until potatoes are tender and fish flakes easily when tested with a fork, for approximately 15 to 20 minutes.
- Using a slotted spoon, remove fish or crabmeat from casserole.
- Break-up fish fillets or crabmeat into bite-size pieces; return to casserole.
- Mix together milk and evaporated milk or cream; slowly stir in flour, until smooth.
- Pour smooth mixture into casserole.
- Heat over low heat until mixture is heated through, but do not allow chowder to boil.
- Serve, sprinkled with freshly finely chopped parsley.