Maine's Bounty Chowdah

Rich, and creamy, clam chowder is a soup I've enjoyed eating since I was a young boy. The salty and milky flavors perfectly merge in easy to make recipe that can be made with so many different ingredients. My version offers a local twist to classic recipe. After a fun day driving along the beautiful coast of Maine, I got a craving for "Chowda". Since I already had locally sourced haddock, which is a sustainable and quality wild fish found up here on the northern Atlantic, and asparagus in the root cellar, I figured I'd continue with the theme of local and craft a recipe that used only seasonal Maine Ingredients (except for some spices). I was very excited to see some wild harvest wine cap mushrooms, which are so amazing in flavor, almost a nutty quality to them.

So I headed over the coop and picked up the remaining ingredients, then setup shop in the kitchen. As the soup simmered, I took a power nap out on the hammock, ahh!

A huge chunk of sourdough would be amazing for dipping, just sayin...


  • 1/4 lb Bacon, cut into 1/2 inch chunks
  • 1 bunch Spring Onion, slice white section only
  • 3-4 cups sliced Wine Cap Mushroom, or other variety
  • 4-5 red skinned Potatoes, quartered
  • 2 quarts raw Milk
  • 1 cup raw Cream
  • 1 Bay Leaf
  • 4 Cloves
  • 1.5 pounds Haddock, chopped into chunks
  • 1 bunch Asparagus, cut into 1/2 inch rounds
  • 1-2 Tbsp Maine Sea Salt
  • Fresh cracked Black Pepper
  • 2 Tbsp fresh chopped chives, for garnish


  1. In a 4-5 quart Dutch oven, render the bacon over medium-high heat. Once a few tablespoons of fat has released, add the onions and mushrooms.
  2. Cook for several minutes, stirring occasionally until the veggies have softened. Add the potatoes and stir to combine.
  3. Pour in the milk, cream, bay leaf, and cloves. Bring to just below a boil, then lower heat and allow to simmer for 20-30 minutes.
  4. Add the fish and the asparagus and continue cooking.
  5. As the soup simmers, it will begin to thicken and get nice and creamy.
  6. Once seasoned appropriately, I like the soup to sit for a bit so that all the flavors can meld together. Reheat and serve garnished with the chives.