Maine Haddock Chowder


Cold weather makes us think of New England … and its good warming soups. One favorite is haddock chowder, an every-Friday dish at Becky’s Diner in Portland, Maine. Becky gave us her thrifty recipe, which serves four as a main course, six as an hors d’oeuvre.

Roadfood review of Becky’s Diner:

6 tablespoons margarine
1 cup chopped onion
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
6 cups diced raw potato
3-4 haddock filets (a little over one pound)
4 cans evaporated milk
2 cups whole milk
6 strips bacon, cooked crisp and broken into pieces

In a deep saucepan or Dutch oven, sauté the onion in the margarine until it is transparent. Add pepper, garlic, salt, and potatoes, plus enough water to cover the potatoes. Boil until the potatoes are fork-tender.

Lay the haddock atop the cooked potatoes and onions. Do not drain off water or add more. Cover the pan and boil over medium heat until the fish flakes apart with a fork (no more than 10 minutes).

Add evaporated milk and milk and heat but do not return to boil.

Add bacon and additional salt and pepper to taste.

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