Maritime Fish Chowder
Maritime fish chowder is a classic East Coast recipe made with haddock and salmon in a traditional evaporated milk broth.
Servings: 6 servings
Calories: 285kcal
Equipment
- Measuring cups and spoons or digital kitchen scale
- Sharp knife and cutting board
- Large heavy-bottomed pot
- Rubber spatula or wooden spoon
- Kitchen scissors optional
- Can opener
Ingredients
- ¼ cup salted butter
- 2 medium carrots or 1 large, diced
- 2 medium celery stalks diced
- 1 small-medium yellow or white onion diced
- 5 cups water
- 3 medium potatoes peeled and cut into ½-inch chunks
- 1 12-ounce can evaporated milk
- 12 ounces Atlantic salmon skinless and deboned, cut into bite size pieces
- 12 ounces haddock skinless and deboned, cut into bite size pieces
- 1 ½ teaspoons table salt
- ½ teaspon ground black pepper
Instructions
- Place the butter in a large heavy-bottomed pot over medium heat. Once melted, add the carrots, celery, and onion, then cook until the vegetables are soft but not browned, about 5 to 7 minutes.
- Add the water and potatoes, increase the heat to high, and bring the mixture to a boil with the lid slightly ajar. Once boiling, reduce the heat to medium low and simmer for about 15 minutes, or until the potatoes can easily be pierced with a fork.
- Add the salmon, haddock, evaporated milk, salt, and pepper. Increase the heat to medium and simmer for 5 to 8 minutes, or until the fish is cooked through. Taste the chowder, adjust the seasoning if needed, then serve hot with crusty bread or crackers.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click "Metric grams" in the ingredients section of the recipe card.
- If you like a thicker chowder, stir together 1 tablespoon of cornstarch or all-purpose flour with 2 tablespoons of cold water to make a slurry, then slowly stir it into the simmering chowder and cook for 2 to 3 minutes until thickened.
Storage
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through. Avoid boiling when reheating to keep the broth smooth.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 21g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 832mg | Potassium: 961mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3711IU | Vitamin C: 22mg | Calcium: 43mg | Iron: 1mg