Ann Natasha's Down East Fish Chowder

Ingredients

• 2 tablespoons butter
• 1 tablespoon light olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 stalks celery, chopped
• 3 cups potatoes, peeled and cut into small pieces
• 2-3 cups clam broth
• 1 teaspoon black pepper, optional
• 1 teaspoon thyme, optional
• 1 teaspoon salt
• 2 pounds haddock fillets, or other firm flesh fish such as hake, pollock or cod
• 1 large can of evaporated milk
• 4 cups whole milk (do not use skim)

Directions

In a large soup kettle, melt butter, add olive oil and saute' onions, garlic and celery until soft. Add potatoes, clam broth (and thyme and pepper, optional). Simmer until potatoes are soft, about 15 minutes. Add fish, evaporated milk, whole milk and simmer until fish flakes. Season with salt and pepper. It is better to prepare this chowder one day ahead of serving as the flavor improves. Refrigerate and reheat gently. Serves 6.

Submitted 6/13/05.
Source: Ann Natasha Nazarchyk Mathieu
Submitted By: Teresa
literary_lizard@yahoo.com
Ann Natasha's Down East Fish Chowder