Haddock, Shrimp, and Corn Chowder

You’d be hard pressed to walk into any local restaurant in Maine, or even the whole of New England, and not find some version of chowder on the menu. Most Americans are familiar with clam chowder; however, we are lucky enough to enjoy a variety of chowders in every imaginable combination of seafood.

Early versions of chowder were, not surprisingly, made aboard ships using whatever fish was available. Seafaring men would first render salt pork in a pot followed by layers of fish, onions and crackers. Finally pouring water over the whole composition to create the soup.

The home cook refined the chowder recipe by adding herbs and milk likely due to the availability of these ingredients on land. The first published chowder recipe appeared in the Boston Evening Post in 1751. It read as follows:

First lay some Onions to keep the Pork from burning,
Because in chouder there can be no turning;
Then lay some Pork in slices very thin,
This you in Chouder always must begin.
Next lay some Fish oer crossways very nice
Then season well with Pepper, Salt and Spice;
Parsley, Sweet-Marjoram, Savory and Thyme,
Then Biscuit next which must be soak'd some Time.
Thus your Foundation laid, you will be able
To raise a chouder, high as Tower of Babel;
For by reapeating o'er the Same again,
You may make Chouder for a thousand Men.
Last Bottle of Claret, with Water eno' to smother 'em,
You'll have a Mess which some call Omnium gather 'em.



My far less poetic recipe combines the ever present haddock and the petite and sweet Maine shrimp. This seafood combination works nicely with fresh sweet corn by keeping the overall flavor light and fresh tasting. I also prefer a light broth as opposed to the flour thickened version.



Ingredients

1 thick slice of salt pork (1/8 pound) or 3 slices of bacon, diced
1 medium onion, diced
2 stalks celery, diced
4 cups potatoes, cubed
1 cup sweet corn, fresh, frozen or canned work equally as well
Salt and pepper
1 teaspoon thyme
2 bay leaves
1 pound haddock fillets
½ pound Maine shrimp, cooked
4 cups fish stock, you can substitute vegetable stock
1 can evaporated milk

Layering the fish

Directions

In a large Dutch oven over medium high heat, brown the salt pork until golden. Remove pork scraps and set aside. Remove all but 2 tablespoons of fat from pot. Add onions and celery; sauté until tender. Add potatoes and corn. Season with salt, pepper, thyme and bay leaves. Add stock until it reaches nearly the top of the potatoes. Place fish fillets on top of the potatoes. Salt and pepper the fish. Cover the pot and bring to a simmer. Gently simmer until potatoes are fork tender and the fish flakes. Add milk and cooked shrimp. Allow to heat thoroughly but not boil. Serve immediately.

Enjoy!