A Fusion of Cultures

Growing up in the vibrant island nation of Jamaica, I never imagined myself savoring a bowl of hearty haddock chowder. Yet, since moving to the charming state of Maine seven years ago, this classic New England dish has become a beloved comfort food. While we didn’t have haddock in Jamaica, its firm, flaky texture reminds me of the fresh cod we often used in our island cuisine.

One of the things I love most about Maine is the abundance of fresh seafood. When you visit a local fish market or supermarket, you’ll often find “chowder fish,” a mix of haddock, cod, and hake. This sustainable practice of utilizing smaller fish cuts not only reduces waste but also provides a flavorful and affordable option for chowders and stews.

This Jamaican Jerk Haddock Chowder is a testament to the fusion of my Caribbean heritage and my adopted home in Maine. It’s a dish that celebrates the bold, aromatic flavors of Jamaican jerk seasoning, while embracing the comforting richness of a classic New England chowder.

Ingredients:

• 2 pounds haddock fillets, cut into 1-inch pieces
• 1 tablespoon Backriver Blends original Jamaican jerk marinade
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 potatoes, peeled and cubed
• 4 cups gluten-free vegetable broth
• 1 cup heavy cream
• 1/4 cup all purpose or gluten-free all-purpose flour
• 1/4 cup butter
• Salt and pepper to taste

Instructions:

1. Marinate the Haddock: Toss the haddock filets with the jerk marinade and let it sit for at least 30 minutes, or up to an hour.
2. Sauté the Vegetables: Melt butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened.
3. Add the Garlic and Potatoes: Stir in the garlic and potatoes, cooking for a few more minutes.
4. Create a Roux: Whisk in the all purpose or gluten-free flour and cook until it turns golden brown.
5. Add the Broth: Gradually whisk in the vegetable broth until smooth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
6. Add the Haddock: Gently stir in the marinated haddock and cook until it flakes easily.
7. Finish with Cream: Stir in the heavy cream and season with salt and pepper.
8. Serve: Serve immediately with a side of crusty bread.

Tips for the Perfect Chowder:

• Thicker Chowder: For a thicker chowder, increase the amount of flour in the roux.
• Rich Flavor: Use a combination of heavy cream and half-and-half for a richer flavor.
• Herbaceous Touch: Garnish with fresh cilantro or green onions for a bright, fresh flavor.