Every summer when I was younger, my mom would pack up my sister and I and we would head to the east coast for a couple of weeks. It was, hands down, one of the best parts of my childhood. We usually spent a week in Massachusetts visiting my grandparents and then headed up to Maine to spend a week with my aunt. I loved that week of summer. We lived at the beach, ate lots of lobster and my sister and I each had a great friend that lived across the street that we could hang out with.
One of the things I looked forward to every year was the fish chowder that Aunt Meg always had waiting for us when we got there. She always made a gigantic batch and we would eat it for several meals throughout the week.
A couple years ago, I got the original recipe from her and made it a few times for the hubby and I. However, her recipe involves salt pork and since we don't eat meat anymore, I decided to adapt the recipe, so that we could still enjoy it!
As far as chowders go, this one is pretty healthy! I use skim milk instead of cream or half and half so it's not quite as thick or rich as typical chowders, but trust me when I say it still tastes great! You don't even need that extra fat I also added some extra veggies to my version because you can never have too many, right?!
Ready for the recipe?
Simple Fish Chowder
- 2 russet potatoes, peeled and chopped
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 1 bell pepper, diced (any color works)
- 1/2 c corn
- 2-2.5 lbs haddock
- 1 tsp Old Bay seasoning (more if desired)
- Black pepper, to taste
- 1 c low-sodium vegetable broth
- 2 c Skim milk
- Place the fish in a saute pan with a little bit of olive oil. Saute until cooked through. Remove from pan and set aside.
- In a large Dutch oven, saute the potatoes, onions, carrots and peppers over medium high heat until potatoes start to soften (about 10 min).
- Add the broth, corn and spices and bring to a boil.
- Reduce heat and simmer until potatoes are soft.
- Add the flaked fish and skim milk and continue to simmer for another 10 minutes.
- Serve warm.
Hint: The leftovers are even better than the original so make it a day in advance if you can!
-Feel free to add more milk or broth if you want more liquid!
-Haddock is my favorite fish for chowder but any other firm white fish will work.
-If you eat meat, add some salt pork or bacon for flavor if you want to!
So tell me: What food brings back great childhood memories for you?
photo credit: Lori L. Stalt
9/13/2012 at 11:39 AM