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Message: [QUOTE="Sifaka, post: 4315292, member: 8516"] Don't know about “Southerners” (That includes people in Mass. and points south:cool:) but in northern NE fish chowdah is one of the basic food groups. Haddock is the standard, but you may substitute cod or another firm white fish. Here’s the recipe from Helen's in Machias. [HEADING=3]Ingredients[/HEADING] [LIST] [*]4 tablespoons unsalted butter [*]1 medium-size onion, cut into 1/4-inch cubes [*]4 cups water [*]2 medium-size russet potatoes, peeled and cut into 1/4-inch cubes [*]2 1/2 - 3 pounds skinned fresh haddock, cut into 1 1/2-inch chunks [*]2 cups heavy cream [*]2 teaspoons kosher salt [*]1/4 teaspoon white pepper [*]1/4 teaspoon dried dill [/LIST] [HEADING=3]Instructions[/HEADING] In a 5- to 7-quart pot over medium-low heat, melt the butter. Add the onion and cook, stirring often, until translucent, 6 to 8 minutes. Set aside. Pour the water into a 3- to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside. Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes. Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot. Stir. Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture. Stir well. Add the salt and white pepper; then add the dill. Simmer gently over low heat for at least 15 minutes, stirring occasionally. Serve hot. source: [URL="https://newengland.com/today/food/soups-stews-chowders/chowders/helens-fish-chowder/"]Helen's Haddock Fish Chowder[/URL] For best flavor, let it sit overnight before eating. I've been making something very similar for years, but with fish stock rather than water. Never had a complaint. [/QUOTE]

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