Transport yourself to the coastal charm of Cape Cod with this hearty and comforting Country Fish Chowder. Passed down through generations, this cherished recipe is a source of delight for Linda Lazaroff and her husband. Over the years, Linda has tailored the original recipe to incorporate her husband’s favorite ingredients, making it even more special. Join us as we dive into the history, ingredients, and instructions to recreate this wholesome chowder that will make you feel like you’re seaside.

A comforting and flavorful dish that captures the essence of rustic, coastal cuisine. This hearty soup combines tender chunks of fish with an array of fresh vegetables, aromatic herbs, and creamy broth to create a truly satisfying and wholesome meal. Country Fish Chowder embodies the spirit of coastal living, where the day’s catch is transformed into a rich and nourishing dish that warms both body and soul. Imagine savoring a spoonful of creamy broth, filled with succulent fish, potatoes, onions, carrots, and other seasonal vegetables, all delicately seasoned with herbs and spices. Each spoonful is a delicious harmony of flavors and textures, creating a symphony of taste that is deeply comforting. Whether enjoyed on a chilly evening or as a hearty lunch, Country Fish Chowder is a delightful celebration of coastal flavors that will transport you to the rugged charm of the countryside. Get ready to indulge in a bowl of pure coastal comfort with this beloved and timeless seafood classic.

The origins of fish chowder can be traced back to New England, particularly Cape Cod, where it has been a culinary tradition for centuries. These coastal regions have long relied on the abundance of fresh seafood, including fish, clams, and lobster, to create flavorful and nourishing dishes. Fish chowder, with its creamy base and chunks of tender fish, has become a classic favorite among locals and visitors alike. Linda Lazaroff’s recipe captures the essence of Cape Cod’s coastal cuisine, delivering a taste that is both familiar and comforting.

PREP: 15 MIN

COOK: 25 MIN.

MAKES: 8-10 SERVINGS (2½ QUARTS)

INGREDIENTS

• 1 cup chopped onion
• 4 bacon strips, chopped
• 3 cans (12 ounces each) evaporated milk
• 1 can (15¼ ounces) whole kernel corn, undrained
• 1 can (6½ ounces) chopped clams, undrained
• 3 medium potatoes, peeled and cubed
• 3 tablespoons butter
• 1 teaspoon salt
• ¾ teaspoon pepper
• 1 pound fish fillets (haddock, cod, or flounder), cooked and broken into pieces
• Crumbled cooked bacon (optional)
• Minced chives (optional)

INSTRUCTIONS

1. In a large saucepan, cook the chopped onion and bacon over medium heat until the onion becomes tender. Drain any excess fat.
2. Add the evaporated milk, whole kernel corn (including the liquid), chopped clams (including the liquid), cubed potatoes, butter, salt, and pepper to the saucepan.
3. Cover the saucepan and cook the mixture over medium heat, stirring occasionally, until the potatoes become tender. This should take approximately 20 minutes.
4. Stir in the cooked and broken fish fillets, allowing them to heat through.
5. Ladle the Country Fish Chowder into bowls. For added flavor and garnish, top with crumbled cooked bacon and minced chives, if desired.

NOTES

• This Country Fish Chowder is a bowlful of warmth and flavor. The combination of tender fish, creamy evaporated milk, and a medley of vegetables creates a hearty and satisfying dish. The addition of bacon adds a savory element, while the optional garnishes of crumbled bacon and minced chives enhance the presentation and taste. Linda Lazaroff’s customized recipe allows you to savor the authentic flavors of Cape Cod from the comfort of your own home. Whether enjoyed on a chilly evening or as a reminder of seaside memories, this Country Fish Chowder is sure to delight all who taste it.