Pap’s Fish Chowder

Saturday, December 24th, 2011


  • 1-2 pounds of haddock or similar white fish, e.g., cod, hake, etc. (haddock is the best)
  • 1 can evaporated milk
  • 2 medium onions chopped
  • 4 cups of cubed raw potatoes
  • 4 slices of bacon diced (or the equivalent of amount of salt pork)
  • 1 bottle (8 oz) of clam broth (Snow’s should be readily available at Hannafords)
  • 1 cup or so of water
  • 1 tsp of salt
  • ½ teaspoon of black pepper
  • 1-3 cups of milk



  1. Reheat, add a dollop of butter and check seasoning. Enjoy.
  2. Serve with a simple green salad and a baguette or buttered English muffins.
  3. In a large sauce pan, fry diced bacon until all the fat is rendered and bacon browns.
    Saute onion in bacon and bacon fat.
  4. Add potatoes, water and clam broth and cook for a couple of minutes until potatoes are not quite cooked thru.
  5. Add seasonings. Add fish and cook a few minutes until fish just begins to flake. Don’t cook very long or the fish will disintegrate.
  6. Add evaporated milk and whole milk. I usually pre-heat these in the microwave before adding.
  7. Bring to boiling point and take off heat. Don’t boil or chowder will curdle. Let cool with cover off. Ideally you’d cover and put in icebox for a day to let flavors blend, but if you make it in the morning and just leave it out it should also be ready by dinner time. Again if you leave it out for consumption that day, it’s best to leave it uncovered—at least until it comes down to room temperature to prevent the milk from souring.


This recipe can be used for canned salmon. If using with salmon, pour off some of the bacon fat as salmon tends to be a much oilier fish than haddock et. al.


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