Chowder from the Sea
From: Kate, New Brunswick, Canada
Servings: 8
IngredientsPreparation
  • 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
    or
    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.