Maine Chowder
Easy, basic chowder; use your favorite fish or seafood
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.
