Robicheau Family Fish Chowder
Submitted by: Karen Anderson / Calgary, Alberta, Canada
Who passed this recipe down to you? My grandfather (Reg Robicheau Sr.) and father (Reg Robicheau Jr.)
Recipe origin: St. Andrews by-the-Sea, New Brunswick, Canada
How old is this recipe? 1920s (four generations old)
The story behind the recipe:
My grandfather, Reg Robicheau Sr., had a wholesale-retail fish market in my hometown of St. Andrews, New Brunswick. For years, he and my father and the other members of the town’s Lions Club made hundreds of gallons of the fish chowder as a fundraiser on Canada Day. Everyone loved it and line ups were long. I remember them peeling and chopping potatoes and onions for a full day before. Tears would stream down their cheeks and their hands were callused but they loved seeing people enjoy the recipe so well. My Dad didn’t cook a lot but we could always coax him to make this for us. Once a year, on New Year’s Eve, he’d get fancy and treat us to lobster, scallops and shrimp, too. Either way, this is my all-time family comfort food.
Warm and hearty, quick to make, follow the instructions for an always flavourful, never-mushy result.
Ingredients:
¼ cup butter
1 yellow onion, diced
6 medium potatoes, peeled and chopped bite-size
1 lb haddock, chopped bite-size
1 liter whole milk or half and half cream
Salt and pepper, to taste
1 tablespoon finely diced chives (optional)
Optional additions:
Fresh or frozen (and thawed) lobster meat
½ lb Digby (large) scallops
½ lb baby shrimp
How to make it:
Heat a heavy-bottomed pot on medium, add the butter, melt it, then add the onion and cook until just translucent.
Add the potatoes, cover with water, bring to a boil, then lower and simmer until fork tender. Tip: Do not let the potatoes go past this point or you will end up with a mushy chowder.
Add the fish on top of the potatoes in an even layer and cook, covered, on low for 5 minutes. Tip: You are just steaming the fish. Avoid stirring it or again, you’ll end up with mush.
Add the cream and bring back to a hot temperature (without boiling it) before adding the salt and pepper to taste.
Top with diced chives when serving (if desired) and enjoy with biscuits or a crusty loaf of bread.
Variation: Make this a fancy seafood chowder by adding a can of thawed frozen lobster, ½ lb of Digby (large) scallops, and ½ lb of baby shrimp when you add the fish. Also, if using lobster, I add a chopped leek with the onion as a nice complementary flavour as well.