Nova Scotia Fish Chowder

Preparation

The Maritimes—the provinces of New Brunswick, Nova Scotia, and Prince Edward Island along Canada’s east coast—are known for their diverse array of fresh fish and seafood. Home cooking here tends to be very simple and frugal. But, with the freshest fish, even the humblest chowder can shine. 

Maritimes chowders always include potatoes and onions—and sometimes carrots, celery and corn—as well as the best fish possible. (Here we use cod, but halibut, pollack or any other white fish would work, as long as it's poached gently, so it stays tender and flaky.) The result is intentionally not as thick as those you’ll find in New England. Traditionally, cooks add milk or a bit of cream at the last minute (we used crème fraîche, for less risk of separating on reheating), and diners crumble crackers into the soup to thicken it just before they dig in. 

1. Heat butter and oil in a HexClad 5QT/5 L Hybrid Saucepan over medium heat. Add onion and cook, stirring occassionally, until translucent, about 5 minutes. Add potato, carrots and celery and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low. Add stock, season with salt and pepper, and simmer, uncovered, until vegetables are tender, 12 to 15 minutes. 
2. Add fish and corn and cook at a bare simmer, uncovered, until fish is just cooked, about 5 minutes. Remove from heat and adjust seasoning. Add crème fraîche and gently stir to combine.
3. Ladle chowder into bowls and sprinkle with chives. Serve with crackers on the side.