It has been a somber time in my life as my aged mother has passed away. As I have told before in this blog, she did not teach me how to cook. (For the life of me, I’ll never know why.) There was one of her dishes that I asked her about a couple of years ago that I long for – my mother’s New England Fish Chowder Recipe. What you will find in restaurants and cans from the grocery store is some sludge that no New Englander, fish lover would call chowder. If you find yourself wondering about the simplicity of this recipe, don’t fret because if you love fish, this is the cat’s meow of chowders. Simple, fresh and plain good. Easy to make and takes very little time to cook!
I share this recipe as a tribute to my mother. (She only used butter.)
Catherine Rita McCarthy AKA Kate Rowell
New England Fish Chowder
1 – 1 1/2 lbs fresh haddock or cod fish filet
2 tablespoons of butter
1 medium sweet onion sliced
½ cup diced celery
2 cups diced raw potato
½ cup diced carrots
2 cups boiling water
1 teaspoon salt
½ teaspoon pepper
1 cup milk
Cut cod or haddock fillets into bite sized pieces. Melt butter in large saucepan add the onion and celery cook until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper. Cover and simmer 10 to 15 minutes until vegetables are tender. Add fish and cook 10 minutes longer. Add milk. Reheat, but do not boil.
Serve hot, with freshly baked homemade bread or rolls and butter.
Thanks for stopping by my kitchen!