Grandpa Alvah's Fish Chowder

“We live next door to my grandpa-in-law who will make this chowder for us every once in a while. He makes the absolute best! While this is his recipe, I can't quite get mine to taste as good as his. He tells me that when Im 91 like him, my chowder will then be as good. If you like your chowder a little thicker, you can substitute 1 cup of half and half for 1 cup of milk or add a little extra evaporated milk. This chowder will taste even better if made a day ahead and allowed to "set" overnight. When reheating, do it slowly so as not to boil.”
1hr 10mins

Ingredients Nutrition


  1. Fry the diced salt pork in a large pot until golden in color.
  2. Remove salt pork scraps and set aside.
  3. Add onions and cook for 5 minutes or until tender.
  4. Place diced potatoes on top of onions and add enough water so it comes up to the top of the potatoes.
  5. Place fish on top of potatoes.
  6. Season with pepper, salt and add butter.
  7. Bring to a boil and then lower heat to low and simmer until fish and potatoes are cooked.
  8. You want to stir as little as possible, and very gently because the fish should remain in fairly large pieces.
  9. (You do not want the fish all flaked apart and especially not all mushy) Pour in evaporated milk and regular milk.
  10. Heat thoroughly, but do not bring to a boil.
  11. Serve reserved pork scraps sprinkled on top of chowder or on the side.
  12. Chowder will be better if allowed to sit overnight.

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