Maine Chowder
Easy, basic chowder; use your favorite fish or seafood
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Main Course, Soup
Cuisine New England
- 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
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