Stop by our office in New Market to talk conservation in the Valley and vote for your favorite staff-made soup (entries announced soon)! We’ll also have beverages and other light fare to enjoy.
This will be a casual, drop-in affair, with a chance to catch up with your neighbors and your county coordinator and other members of our staff working on conservation and outreach. You can also get a tour of the beautifully renovated historic Calvert house we’re now calling ‘home.’
We’re excited to take a beat and celebrate a successful 2024 with our supporters—hope you can join us!
And the winner is…. Executive Director Kate (and Mac) Wofford!
Jan Bailey’s Maine Fish Chowder
Ingredients
2 lbs. cod, haddock or pollock (wild frozen cod from grocery store works well)
3-4 large potatoes, cubed, skins on
2-3 chopped onions
2-3 tablespoons flour
1 pint cream (not half and half)
1 stick butter
2 bay leaves, thyme, salt and pepper
1/2 cup real sherry (I use 1/3 to 1/2)
Preparation
I don’t think it matters in what order to add this to that, as long as they all wind up in the same pot!
1. Cube potatoes. Cook in salted water, just enough water to cover the potatoes.
2. Cook fish in water, just enough to cover it. Top with bay leaves, salt and pepper, sprinkle thyme all across the top of the fish.
3. Melt butter in another pot and cook onion until soft. Add flour, then cream. Thicken. Then add fish and fish water.
4. Add potatoes and potato water to fish, etc. Season with salt and pepper and thyme to taste. (I have to wait till it has settled before I can judge salt and pepper.)
5. Add sherry. Warm up or store in refrigerator, and further thicken if necessary. Gets better as the days pass by!