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Maine Chowder

Easy, basic chowder; use your favorite fish or seafood
Prep Time 15 minutes
Cook Time 30 minutes
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