Granna’s Fish Chowder

Family heirlooms. They come in all shapes and sizes.  In my family they consist of things like a piano, a portrait of my great-great-great-great grandfather, and, amazingly, a jade houseplant that has been passed along to three generations.  Sometimes the heirloom is as simple as a greasy recipe card with notations written all over it.  This chowder recipe, simple and delicious, has spanned five generations, starting with my great-grandmother. We called her Granna. She lived to the ripe age of 94, and was a force to be reckoned with until the end.

My mum and dad both loved this recipe and it became a Christmas Eve tradition at our house for a long time. It wasn’t considered complete unless it was served on top of a buttered Crown Pilot cracker (the disappearance of which is an interesting story).  As kids, we tolerated this once-a-year tradition, mostly fishing (ha ha) out the cracker and eating some of the broth.  We were young with undeveloped taste buds, what did we know? We just didn’t appreciate its creamy and satisfying deliciousness.  I love this chowder now, and finally began making it myself a couple of years ago. Of course, I lightened it up a bit (they did love their butter, cream and whole milk back in the 1950’s) and  the result is a somewhat lighter, but still creamy, mild fish chowder.

You can use any flaky white fish, but I think haddock provides the best flavor and texture.  Be careful to bring the chowder to heat slowly once you add the milk and cream. Do not let come to a full boil or the milk will scald.

Granna’s Fish Chowder
Serves 6

1 pound haddock, skin removed
~ 2 cups of water
1 large onion, chopped
1 large carrot, sliced
2 medium potatoes, skin removed
1 cup half and half
1 cup nonfat milk
salt and pepper to taste

1) In a soup pot, cover fish with the water, bring to a boil and simmer, covered, for 8 minutes.  Remove fish to a platter with a slotted spoon; do not break up the fish.
2) Add carrots and onions to the water, and simmer, covered, for about 10 minutes.
3) Peel the skinned potatoes directly into the pot, getting as much of the potato as you can into the pan. Cut up the remaining potato into small pieces and add to pot. Cover and simmer for 5-7  minutes, or until potato is cooked through.

4) Add half and half and milk. Add back in the fish.  Cover and bring close to boiling point, stirring occasionally. Add salt and pepper to taste.
5) Serve with warm bread and a green salad for a complete meal.