Brought to Ancestreats by Barbara Roy.

The recipe card clearly states: “Mom’s Fish Chowder.” This is one of the very few recipes I have recorded straight from my mother’s lips. She used to be a fine cook and manage to feed 6 kids and a husband on a shoestring budget. My mom’s got Alzheimer’s now and can’t talk anymore, so I am especially glad to have this recipe and even happier to share it with other. 

Ingredients

• 1/2 cup finely chopped onion.
• 2-3 cups cubed, peeled potatoes.
• 1 – 1.5 cups of water. 
• 1.5 # of haddock or cod 
• 2 cups fish stock 
• 2 cups milk and 1 cup cream 
• Dash of white pepper
• About 1/4 cup chopped salt pork
• Optional: fish bouillon, shrimp, a can of clams, clam juice, &/or scallops  

Preparation

1. Sauté the chopped salt pork.
2. Add the finely chopped onion.
3. When onion has become transparent, add 2-3 cups cubed, peeled potatoes.
4. Add 1 – 1.5 cups of water. 
5. Lay 1.5 # of haddock or cod on top of potatoes.
6. Once fish is opaque, add 2 cups fish stock.
7. Add 2 cups milk and 1 cup cream.
8. Season with white pepper and fish bouillon if desired.

I sometimes add shrimp, a can of clams or clam juice or even scallops. It depends who’s coming to dinner!

Region: Americas
Country of Origin: USA, New England

Photo and note from Leslie:
When I made this at home, in place of cream I added more milk; I also added in some sweet carrots and left out the pork and shellfish. It was quick, easy and most of all delicious.