The method of making Fish Chowder has evolved over the years. The best fish chowder I’ve ever had was in Bass Harbor, Maine. The local fire department put on a fish chowder dinner as a fundraiser every year. We were always there!

When I make fish chowder, it’s a by guess and by gosh recipe. I add and taste until I pronounce it done. I sat down and translated my guesswork into a readable recipe, and when I tested it, it was fine. So, enjoy!

Ruth's Fish Chowder

1/2 c chopped onion
1 stalk celery, thinly sliced
2 T butter
1 pound haddock fillets (I prefer cod, but it’s hard to get.)
2 medium potatoes, peeled and diced
1 bay leaf
salt and pepper to taste (I use coarse-ground pepper, generously.) (Clam juice is briny, so be careful on the salt.)
1 tsp dried thyme or to taste
1 c dry white wine
1 c clam juice or to taste
1-2 c whole milk or cream

1. In a large, heavy saucepan over medium heat, melt 1 tablespoon butter.
2. Add onions and celery. Cook until onion is soft, stirring frequently.
3. Add fish, potatoes, bay leaf, salt, thyme, pepper, wine, and clam juice.
4. Cover and simmer for 15 to 20 minutes, until fish is cooked. Break fish into chunks.
5. Add milk and remaining 1 tablespoon butter; heat through.

Take out bay leaf and serve.

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