Dad (Tiggie’s Fish Chowder) Recipe
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Category: |
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Ingredients: |
Ingredients: 5-6 slices bacon cut in small dice
1 large onion cut into small dice
1 small celery stick cut into small dice
¼ C parsley chopped fine
4-5 new potatoes cut into cubes or into thin slices
1-pound fresh haddock or cod, cut into large chunks
2 – 3 cans evaporated milk
Small knob of butter
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Directions: |
Directions:Sauté onions and celery in bacon and small knob of butter till just wilted. Add potatoes and cook 4-5 minutes longer. Add water just to cover potatoes, barely covering and put top on pot and bring to boil. Reduce heat to simmer and cook until potatoes are just almost soft. Add fish and cook on simmer until fish flakes. Do not stir too much or the fish will break up. Add evaporated milk enough to make a soup, most likely 2-3 cups/cans. Heat on low till simmering then turn off and serve with fresh ground pepper, salt and good chowder crackers. |
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Personal
Notes: |
Personal
Notes: Dad’s adaptation of Edith Eklof’s chowder. My Dad made this chowder all year long. When we were kids my sister and I used to groan about having to eat so much fish, scallops, quahogs and other seafood. My dad always used the freshest ingredients and it was not until I was an adult that I could appreciate the taste and quality of many of the dishes he made. His fish chowder is one of our favorites but no one makes it like he did. We disagreed on the use of a small bit of celery. It can be made with or without the celery.
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