Mr. EOS is a man of many talents, not the least of which is his culinary ability. When he’s alone in RI, shingling the roof of our new cottage, he’s the master of microwave meals, but when family is around and he’s caught fresh fish and the garden has new potatoes, he becomes Daniel Boulud all of a sudden, whipping up batches of fish chowder from a generations-old family recipe. It is delicious, and has a sweet bonus……it will cure what ails you, if you get my drift. Got travel blockage? Not enough fiber this week to keep you light? Two bowls of his chowder and you’ll be tiptoeing through the tulips. 🙂
But seriously folks, the chowder is perfection, the right balance of fish to other ingredients and light enough to be enjoyed even on a hot summer day like today.
Mr. EOS says….
Sacrilege in this Rhode Island family is a summer without a batch of Aunt Blanche’s fish chowder. With our own garden potatoes in hand and several freshly caught tautog today, only the milk, salt pork, and onions are needed from the supermarket. It’s a simple chowder, but the real ingredients are not so obvious: my grandmother’s kettle, her wooden handled fork for testing the potatoes for proper mouth feel, and when my mother was still alive, her decree that the potato cubes in a proper chowder have no eyes and that the onions be cooked to a golden brown. My grandfather taught me some 65 years ago how and where to catch and clean the fish. Without their participation today, this might as well have come from a can of Snow’s. And as always, you get a nickel if you find a fish bone in your bowl. I’m conveniently out of nickels today, but I’m pretty sure it won’t matter!
Starts with Mr. EOS fresh caught tautog.
Add a couple o’cans of evaporated milk and some agua, let it bubble and perk til all the flavors meld, but not so long that the fish dissolves, then slurp it up and enjoy. As with most soups or stews, it’s better day two or three.
Ya’ll better get up here quickly to get a bowl of chowder before it’s all gone. BYOTP!