Fish Chowder

Fish Chowder is a classic New England recipe served year-round at the Glen-Mor Restaurant.

Servings: 6

Fresh
2 medium onions
3 large potatoes (1.5 lbs.)
2 ribs celery
2 lbs. haddock
2 Tbsp. butter
1-1/2 cups whole milk

Pantry
3 cups water
2-1/2 Tbsp. flour
2 cups water
1/2 tsp. salt
1/2 tsp. ground black pepper
Oyster crackers (optional)

Prepare vegetables
Chop onion into a small dice and set aside, should yield about 1-1/2 cups. Chop celery into small dice and set aside with the onion, should yield about 1/2 cup. Peel potatoes and cut into medium dice.  Bring a stock pot with water to a boil, add potatoes, and cook until tender. Drain water and set cooked potatoes aside.

Prepare haddock
Rinse haddock and chop into approximately 1-inch square pieces, set aside.

Sauté onion and celery 
Melt butter in a medium stock pot. Add the onion and celery mixture and sauté for 5 minutes, stirring occasionally. Add flour to the pot and stir with a whisk for 4 to 5 minutes to cook the flour, scrap the bottom of the pan while stirring to prevent burning.

Make chowder 
Add water to the pot. Add salt, pepper, cooked potatoes, and haddock and stir. Heat for several minutes. Slowly add milk to the soup and heat for several minutes.

Serve
Ladle soup into bowls and serve warm with oyster crackers if desired.

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