*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very close... If you haven't been pleased with this recipe I suggest these adjustments. For 8 servings, use 4 thin slices of salt pork, cut into small dice and "tried out" i.e. fried on very low heat until the fat is rendered. Discard rendered salty fat and set the crisp pork aside on double layer of paper towel. Try to use salt pork, it's the original ingredient and lends a subtle deliciousness to the chowder. Fish chowder is about sweet fish not salty smoked bacon. If you must use bacon, use only 2 or 3 slices and don't use hickory smoked, maple smoked, apple smoked, honey smoked or any other flavored bacon, but just plain bacon. And render the fat and throw it away because it will be too salty for this soup. Dice the cooked bacon and add as explained further on. Don't try to make chowder in an hour, or even two hours, or even for supper the same day you make it. Chowder's flabor needs time to develop because of its simple ingredients. It's not a dish to rush if you want it to be good. Use Spanish onion (about1 1/2 cups diced)for 8-servings). Sweat the onion for about 5-10 minutes over very low heat using the 2 tablespoons of butter listed in Cathy's recipe. No substitutions - you'll remove the butter later, cross my heart. After onions are softened put them into a pan-sprayed heavy-bottomed Dutch oven, put in the fish which should be in very large pieces (thick fillets cut into 3 pieces each - I buy a big package at Sam's Club and use it all for one chowde
I am not much of a fan of seafood but recent dietary changes made me explore it. This recipe may convert me to being more of a seafood eater. I made this as presented and then a second time with my tweaks. Either are very good.
This is it, in its simple glory! (I agree with the reviewer who uses salt pork instead of bacon, though.) If you're looking for "the" Maine fish chowdah recipe, it don't get much closah than this heah.
VERY good! I did not use anywhere near 1 pound of bacon though.. I used 4 slices and thought it was plenty. I added 2 bay leaves and a few drops tobasco and it was awesome.; Easy to make - I recommend it!
Excellent!! I don't know what Maine chowder tastes like, but I just threw in some fish I had in the freezer, thawed it, cut it into 1" cubes and dumped it in the pot. I also added a can of cream style corn and garlic salt. I'll keep this one in my personal recipe box.