Enjoying the summer bounty of Maine … with the exception of the bacon and the cream, everything in this chowder came from my garden, the farmer’s market or the lobster shack at the end of the pier in Surry Maine. It’s summery, light and simply delicious.
Switching gears from some of my Easter baking to another Springtime ritual here in New England: Maple Syrup. Seriously one of the best things on the planet. And no, not the fake stuff that is made from corn syrup but the real maple syrup that comes from trees and all. Last weekend was Maine Maple Sunday (always the 4th Sunday in March, right around when the trees should be tapped) and many of the producers had open houses. No, I don’t live in Maine, but close enough (not to mention family lives there, and many friends) so I got to thinking that I should commemorate this year’s “harvest” somehow. These lovely, crispy, nutty, maple-y cookies did the trick. Enjoy!
I love chowders. I think that they are some of the most comforting food around and definitely a food that I eat a lot in the winter. My father makes a great New England Seafood Chowder (here is the recipe) on which this Fish Chowder is based.