Savor the flavor of the East Coast with this old-fashioned Maritimefish chowder recipe. Easy to make, it's loaded with Atlantic salmon, and haddock, and has a creamy base of evaporated milk and butter. It's the perfect cozy dinner!
Dice the carrots, celery, and onion. Place the butter in a large heavy-bottomed pot over medium heat. Once the butter is melted, add the diced vegetables and cook until soft but not browned, about 5 to 7 minutes.
While the vegetables are cooking chop the potatoes into ½-inch chunks. Add the water and chopped potatoes to the pot. 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 let it simmer for about 15 minutes, or until the potatoes can easily be cut through with a fork.
While the potatoes are cooking cut the salmon and haddock into bite-size chunks. Add the salmon, haddock, evaporated milk, salt, pepper, and any flavor variations you want to try (see recipe notes) to the pot. Increase the heat to medium and simmer for another 5 to 8 minutes, or until the fish is cooked through. Adjust the seasoning to suit your taste then serve hot, with crusty bread or crackers on the side.
Notes
If you like a thicker chowder, make a cornstarch slurry with 1 tablespoon of cornstarch and 1 tablespoon of cold water shaken in a jar or container with a tight-fitting lid. Add the cornstarch slurry during the last five minutes of cooking.To add extra flavor use chicken, vegetable, or seafood stock instead of water.Leftover fish chowder can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave, stirring occasionally.You can freeze fish chowder, but the texture may change slightly upon thawing due to the dairy content. To freeze, let the chowder cool completely then transfer it to a freezer-safe container or bag. Store in the freezer for up to two months. To reheat, defrost overnight in the refrigerator, then gently warm on the stovetop or in the microwave, stirring occasionally.
Flavor Variations
Add any of the following you like when you add the evaporated milk. Use each measurement as a guide then adjust to suit your own taste:½ cup white wine or clam juice½ cup chopped fennel bulb or corn kernels or cooked crumbled bacon¼ cup dry Sherry or thinly sliced leeks2 tablespoons capers (drained, not salt-packed), fresh dill (chopped), or fresh parsley (chopped)2 cloves garlic, minced1 tablespoon Worcestershire sauce, hot sauce, Dijon mustard, or lemon zest1 teaspoon Old Bay seasoning, smoked paprika, or anchovy paste½ teaspoon ground coriander or dried thyme¼ teaspoon cayenne pepper or ground nutmeg