Finnan Haddie Chowder!

2/8/14

FINNAN HADDIE CHOWDER
 

Soup merely comforts your soul.  Chowder takes your exhausted, soggy, lifeless soul and, not only comforts it, but douses it with enriching foody goodness that rekindles your mortal essence...i.e. delicious butter, cream and everything in between.

Ok, that might be a little overreaching but, having been down with a bad cold for a week, my goal last Saturday night was to make a dish that would be nourishing and lift my spirits at the same time.  What could be better than a wonderful Canadian chowder with a great beat and a good backstory?  My mother’s Finnan Haddie Chowder.

• The Backstory

1976.  Cason = six.  Colin = less than zero (but in mom’s womb).  Me = four...and looking something like this (apparently needing a haircut and wearing a shirt fit for a 12 year old):

Living in Philadelphia at the time, we went on a family driving jaunt to Halifax, Nova Scotia.   Despite my mere quatrain of existence, I remember the trip fondly.  Boat rides in the scenic harbor, endless games of “rip-a-tear-tear” in the car (a simple game – Cason and I essentially shredded a mountain of tissues in the backseat much to our parents’ delight), my dad teaching us how to identify various tree varietals…But the longest-lasting memory has, of course, been Finnan Haddie Chowder.

Here’s how we discovered this magnificent but simple chowder:  We stayed in a sleepy inn in Halifax where the matriarch made this most sumptuous creamy chowder served with warm, thick, rustic oatmeal bread.  We had never had it before but enjoyed the dish so heartily that my mom mustered the courage to ask for the recipe.  As we were preparing to leave the inn to head back to Philadelphia, we were reluctantly given the recipe for this smoked haddock (“finnan haddie” is a Scottish term for this delicacy) chowder, a generous loaf of oatmeal bread and a fond farewell.

None of us has ever returned to Nova Scotia but my mom made sure Finnan Haddie Chowder returned to us often (it was one of Colin’s first meals in the womb, after all!).  On an occasional cold winter’s night when my mother could find smoked haddock (which is sometimes difficult), she would lovingly prepare this remarkably simple dish…always to our sheer delights. 

You wouldn’t think children (or people who don’t love fish) would enjoy a smoked fish chowder.  But think of smoked haddock not as tasting fishy at all.  Instead, think of it as tasting very much like bacon – it has all of the richness and saltiness of bacon but with a flakey texture and a smoky flavor that is truly unique.

Per my mom’s mantra to “experiment, expand and enjoy”, I have added leeks (because I love potato and leek soup) and a garnish of chopped green onion to the recipe.  I hope you take a bit of time to prepare this exceedingly simple dish on your next cold winter’s eve and experiment as well…enjoy!

• The Recipe From Mom’s Cookbook (1996)…

Finnan Haddie Chowder

1 Finnan Haddie broken into bite-sized pieces
2 large russet potatoes, peeled, cut into large chunks
1 large onion, diced
(1 large leek, chopped)
(1 green onion, chopped for garnish)
3 Tbs. Butter
3 cups (more or less) whole milk (or cream)

Sautee onions (and leeks) in melted butter over medium heat until wilted and turning a golden color.  Add milk and potatoes to pan and bring to a simmer. Cook until potatoes are almost tender. Add Finnan Haddie and continue simmering til heated through and potatoes are done. Be careful as you stir that Haddie doesn’t break up too much. Season with salt and pepper to taste. Careful, not too much salt as fish is salty.

*Finnan Haddie is smoked Haddock. You can get it at most seafood stores or fish markets.

• The Pictorial Cooking Process

The Assemble Ready to Perform (with beverage pairings, dark wheat bread and a festive lantern.  *Old-Timey Lantern is not required but is recommended to make the chowder feel like it is being made in the galley of a Canadian schooner (and we all look better in candle/lamp light anyway). *Not pictured is my wonderful sous chef, Kathleen Galvan, who made sure my glass was never empty and my spirits always high.):

Vegetables Preparing for the Dance:

 

As Billy Idol Sang… “Sweat, sweat, sweat”…

Milk and Potatoes Join in the Chorus:

Mr. Haddock Enters Stage Right:

The Final Curtain Call (paired with a martini with a chili-stuffed olive – for me, martinis go amazingly well with anything salty and the chili gave the meal a little extra umph):

And for the Encore…(Haagen Daz Caramel Cone ice cream with a warm chocolate chip cookie, drizzle of chocolate syrup and, of course, a tawny port!):

BON APPETIT!