HOW TO MAKE DOWN EAST FISH CHOWDER

INTRODUCTION

This Down East Maine fish chowder is easy to make, and is packed with rich flavor.  This is my own recipe and I have been making it for many years now.

THINGS YOU WILL NEED

a large heavy cooking pot

6 cups of water

6 chicken flavored bouillon cubes

3 cups light cream or half and half

1 package frozen boneless fish fillets (3 to 4 fillets will do)

4 to 5 med. potatoes

med. onion

1 can condensed fish chowder or 1 can condensed clam chowder

small bowl

a slotted spoon

dill (opitional)

STEP 1

Begin to defrost frozen fillets in microwave oven.

STEP 2

Add six cups of water and bouillon cubes to the heavy pot, and heat on stove over med. heat.

STEP 3

As water is heating, add the defrosted fish fillets to the pot.

STEP 4

Bring watewr just to a boil, and slowly cook the fish for about 10 minutes.

STEP 5

Using a slotted spoon, carefully remove the sections of fish and place in a small bowl.  Set aside to cool.

STEP 6

Peel and cube your potatoes and add to the pot.

STEP 7

Peel and chop up an onion and add to the pot.  Cook just until potatoe cubes become tender, about 8 to ten minutes.

STEP 8

Add 3 cups light cream to pot.

STEP 9

Add fish to pot, breaking up the pieces as you do so.

STEP 10

Add one can condensed fish chowder or condensed clam chowder, stir.

STEP 11

Heat until hot, but not boiling.

STEP 12

Add to bowls and garnish with dill and a pat of butter

Use light cream if you want a nice rich taste,

Use milk or half and half for a lighter taste

Always use caution when working around a hot stove

use proper care when using knives

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