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Champlain Fish Chowder Recipe

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This recipe for Champlain Fish Chowder, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marshall C Quinion 1912
Added: Sunday, August 24, 2008


3 lbs. (cod, haddock, hake, halibut)
1 quart diced potatoes
1/4 teaspoon ground cloves (optional)
1 tablespoon thyme
1 tablespoon marjoram
1 bay leaf
1/2 lb lean salt pork, diced
1 1/2 cups canned diced tomatoes
1 tablespoon sage
5 soda crackers
salt and pepper, to taste

Boil potatoes which have been peeled and diced into 1/2 inch cubes Watch potatoes carefully and do not overcook or they will become mushy.

Slice into 1/4 inch dice using a sharp knife. Saute pork in a skillet until golden. Grind or chop onions garlic and add, continuing to cook for several minutes but do not allow to brown. Add this mixture to potatoes in the stockpot.

Add canned tomatoes (or an equal amount of red-ripe fresh tomatoes may be used - skins removed). Boil 2 minutes, then add the flaked fish. Boil for another 3-4 minutes, and season to taste with salt, pepper, and paprika.

Crumble 5 soda crackers and sprinkle over all seasoning.

Keep covered with a little water so that it will not boil away. A few slices of lemon may be added.

Cooks Note: For even more flavor, add 1 bay leaf, a few peppercorns, and two cloves of minced garlic (when sautéing the onions).

Personal Notes:
Personal Notes:
Whether prepared in a Crock-Pot or on the stove top for a Winter evening's meal, or over the gas grill's side burner in the dog days of Summer, this Fish Chowder is always good. It can be made ahead, and is even better the next day! Unlike the traditional New England Clam Chowder, this version more resembles what has come to be known as Manhattan Style Clam Chowder. This was made during the trips to Lake Champlain during the 60's.

Eel was also used in the receipe.
Husband to Helen Davenport Quinion
Son in law to Amos and Ruth Whitcher Davenport




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