Name: Maine Chowder
Prep time: 15 min
Cook time: 30 min
Ingredients: 5 tbsp butter; 1 small onion, diced, about 1/2 cup; 1 tbsp chopped garlic (garlic in jar is fine); 1/2 cup white cooking wine (optional); 3 cups seafood or chicken stock (Use clam juice for part of the 3 cups if you wish); 1 lb Yukon gold potatoes, cut into 1-inch cubes (canned potatoes are fine); 1 tsp dried thyme; salt, to taste; pepper, to taste; 1 can crisp corn, optional; 1/2 pint heavy cream or 1/2 pint half and half; 1.5 lbs cod fish or your favorite fish or seafood (cut into 2-inch pieces)

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This chowder recipe is a Maine favorite, easy to make and versatile. You can choose the fish or seafood you like or that’s on sale. You can choose the type of potatoes you want to add. We add a can of crisp corn, but if that’s not for you, then skip that step.

The chowder is finished and ready to eat in about 45 minutes so it’s okay to put together after work mid-week. This is very tasty. If you only get to visit Maine once in a while, try this recipe and it might remind you of our beautiful state, also known as Vacationland.

Maine Chowder

Easy, basic chowder; use your favorite fish or seafood

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Prep Time 15

Cook Time 30

Course Main Course, Soup

Cuisine New England

Servings 6

Equipment

Dutch oven
Cutting board

Ingredients

5 tbsp butter
1 small onion, diced, about 1/2 cup
1 tbsp chopped garlic garlic in jar is fine
1/2 cup white cooking wine optional
3 cups seafood or chicken stock Use clam juice for part of the 3 cups if you wish
1 lb Yukon gold potatoes, cut into 1-inch cubes canned potatoes are fine
1 tsp dried thyme
salt, to taste
pepper, to taste
1 can crisp corn, optional
1/2 pint heavy cream or 1/2 pint half and half
1.5 lbs cod fish or your favorite fish or seafood cut into 2-inch pieces

Instructions

Melt butter in a Dutch oven over medium heat.
Add onions and cook for about 2 minutes. Stir often. Add garlic and cook for another minute.
Add cooking wine and scrape browned bits stuck on bottom of pan.
Add your choice of stock, potatoes and thyme. Season with salt and pepper.
Bring to a boil. Reduce heat to simmer until potatoes are almost cooked. This should be about 7 to 10 minutes. They will cook more when the fish/seafood is added.
Add fish. After it gets heated through, add the corn (optional). Turn heat to low. Add cream.
Continue to cook on low until the fish is cooked and the potatoes are tender. You can tell if the fish is cooked as it will fall apart.
Taste and adjust the seasoning, if needed.
Allow the chowder to cool before serving.

Keyword fish,chowder,seafood,Maine favorite

Contact me if you have any questions about this chowder recipe!

Read my earlier blog post about Chicken Tortilla Soup: https://livingwithdana.com/2024/03/recipe-chicken-tortilla-soup/

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