Grandpa Alvah’s Fish Chowder 🐟
Cook Time: 50 minutes
Prep Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: Variable
Calories: 676.4 kcal
Rating: ⭐⭐⭐⭐⭐ (5 reviews)
Description:
We live next door to my grandpa-in-law, and lucky for us, he shares his amazing fish chowder recipe with us every once in a while. It’s a family tradition, and he’s been perfecting it for years. While I’ve tried to replicate his magic, he always tells me that true chowder mastery comes with age – specifically, when I reach the ripe age of 91 like him! But don’t worry, you don’t have to wait that long to enjoy this delightful dish. If you prefer your chowder a bit thicker, feel free to swap out some milk for half and half or add a bit more evaporated milk. And here’s a tip: this chowder tastes even better if made ahead and allowed to “set” overnight, letting those flavors mingle and deepen. Just remember, when reheating, take it slow to avoid boiling, preserving that perfect texture and taste.
Ingredients:
| Ingredients | Quantities |
|---|---|
| Salt pork | 1/4 |
| Onions | 2 |
| Potatoes | 4 |
| Water | 1 – 2 |
| Salt | 2 |
| Pepper | 1 1/2 |
| Butter | 1/4 |
| Evaporated milk | 1/2 |
| Regular milk | 1 |
| Fish | 2 – 3 |
Instructions:
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Fry Salt Pork: Begin by frying the diced salt pork in a large pot until it turns a beautiful golden color.
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Set Aside Scraps: Once the salt pork is crispy and golden, remove the scraps and set them aside for later.
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Cook Onions: In the same pot, add the onions and cook them for about 5 minutes, or until they become tender and aromatic.
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Add Potatoes: Place the diced potatoes on top of the cooked onions in the pot. Pour in enough water to cover the top of the potatoes.
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Layer Fish: Carefully place the fish on top of the potatoes in the pot, creating a delicious layer of flavors.
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Season: Season the dish with pepper, salt, and add a generous knob of butter to enhance the richness.
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Simmer: Bring the pot to a gentle boil, then reduce the heat to low and let it simmer. You want the fish and potatoes to cook slowly, so resist the urge to stir too often.
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Incorporate Milk: Once the fish and potatoes are cooked through, pour in the evaporated milk and regular milk. Heat everything thoroughly, but be cautious not to let it come to a boil.
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Serve: Ladle the chowder into bowls, and sprinkle the reserved salt pork scraps on top for an extra burst of flavor. Alternatively, serve the scraps on the side for guests to add as they please.
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Rest: For the best flavor, allow the chowder to sit overnight before serving. This allows the flavors to meld and develop, resulting in a truly exceptional dish.
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Enjoy: Serve up bowls of this hearty fish chowder to your family and friends, and savor each spoonful of this comforting, soul-warming meal.
Whether you’re enjoying it on a cozy weeknight or serving it up for a special occasion, Grandpa Alvah’s Fish Chowder is sure to become a beloved favorite in your home. So grab your ingredients, channel your inner chef, and get ready to create some culinary magic with this timeless recipe.
