I can’t believe it’s been one year already that I’ve been writing for the Boothbay Register; this is week 52. I can’t thank Sarah Morley and Kevin Burnham enough for giving me this wonderful opportunity to write for our local paper. Thank you all for the ongoing support and encouragement. I realize I’m no scholar ... I’ve been known to make fun of my own language, lol. As long as I can keep people laughing at my expense, I’m all in.
My fish chowder, made with haddock from Pinkham’s, has been a hot topic. I made it a few weeks ago for a “get to know ya” dinner for Boothbay Region Health Center. I’ve been asked by several people to write about it in my column, so here we go. As with most things I make, I tried to simplify it.
When I make a batch of fish chowder, I make a big one. Why not? I give some to my kiddos or bring it to work.
Grocery list: I use the frozen-at-sea haddock as it seems much thicker and holds together better – three pounds haddock (I think the reason people love my chowder is because there is lots of fish in it instead of potatoes), one stick of real butter, one big onion, three cans of evaporated milk, two tablespoons of chicken paste, two or maybe three peeled russet potatoes, and salt and pepper to taste.
Melt your butter in a good sized soup pan, chop your onion up fine (no one wants a big chunk of or a crunchy onion – I always sauté my onion so there’s zero crunch). Add your chopped up potatoes in your pan and then cover with one cup of water. Yes, that’s what I said ... put a lid on and cook slowly. You have to keep an eye on them as you don’t want mush but they need to be firm. Next, after they're just right, add your two tablespoons of chicken paste and lay your haddock on top. Add salt and pepper, place your lid back on, and cook on low maybe 15 minutes. Give it a big stir and make sure you don’t let it run dry ... if you do, it will burn. If need be, add a little more water. After the stir, add your evaporated milk and cook on very low heat with the cover to a slant so some air gets in. Here’s my secret: After it cools down, I throw it in the refrigerator uncovered for at least a day, if not two. Chowder, like most dishes, tastes better after a couple days.
One year down and still enjoying writing my column. Just want to plug the huge locals party at Brady’s. Proceeds will go to our awesome Alumni Association to keep the traditions going at graduation time. I also want to thank association president Lynn Martin. If not for her, I’m not sure we would still be able to have all of our wonderful traditions. Thank you, my dear friend. Kudos to all the new members and thank you to all past members for keeping this beautiful tradition going at Boothbay Region High School.
Happy October, everyone.