New Englanders have been making fish chowder ever since the 1700s, though the recipe has evolved over time. Some early versions called for red wine or ketchup before preferences changed to a creamy, white combination of fish, potatoes, salt pork, and seasonings.My version doesn’t stray far from tradition. I like to use haddock, but you can use any other white fish (such as cod or mackerel), as long as it has a bit of firmness to it. Fish chowder is a rather rustic soup. It is best served in large mugs with plenty of salty oyster crackers on top. I especially like it on a cool, rainy day.
