Cape Cod Fish Chowder#2

This is chowder the way Cape Cod fishermen have been eating it for generations.

Fresh haddock gets simmered first to build a quick fish stock, then flaked and returned to the pot with potatoes, celery, and onions sauteed in rendered salt pork fat.

That pork fat is doing heavy lifting here: it adds a smoky, salty backbone that store-bought broth simply cannot match.

A few cups of milk and a knob of butter go in at the end, turning the whole thing creamy and rich without being heavy.

No flour. No cream. Just clean, honest chowder that lets the haddock shine.

Kitchen Tips

• Save every drop of that fish broth. It’s liquid gold. The flavor of the finished chowder depends on it.
• Remove skin and bones carefully after poaching. Run your fingers along the flaked fish to catch any stray pin bones.
• Don’t boil after adding milk. Keep it at a gentle simmer or the milk can curdle and the texture turns grainy.
• Let it rest 10 minutes before serving. The flavors come together and the chowder thickens slightly as it sits.