“There’s nothing like a little tomato soup to soothe the soul. Even if it’s cold. Over ice. With a celery stalk. And vodka.”
– Unknown
If you’re thinking about vacationing in Maine, March is part of the offseason for everything except skiing, sledding, and maybe ice skating or ice fishing. If you’re into winter sports, you’re in luck. But hiking trails are either frozen or muddy from rain or thaw. And while the weather is inconsistent, one thing is for sure: It will be cold.
March is the one month when I miss the weather in my native New Jersey. By the time March came to the farm, we were playing outside in just a sweatshirt. You could feel the warmth of the sun and the warm breezes. By April, spring had sprung and everything was green and in bloom.
Spring takes its time to arrive in Maine. It’s a bit deflating, but face it: March is a winter month. Like pretty much everyone else, this is about the time I get weary of the cold. We’ve had long spells of below-freezing temperatures this winter and the flu has had a nasty grip. My solution through all this? Soup.
In my opinion, there is nothing better than a hot bowl of homemade soup to soothe the body and soul. Getting out the Dutch oven on a cold day and proceeding to make some homemade goodness is what it is all about in winter. And the house ends up smelling divine.
I have shared many soup recipes through the years and have made a record number of soups for friends and neighbors this year alone. The frequency of cold snaps have made this a soup-er-bowl year!
I recently had the pleasure of speaking with Jerry Leeman III. I don’t believe anyone knows the fishing industry better than Jerry, who has spent his life making a living on the open water. Jerry is a staunch advocate for New England’s working waterfront and a member of Harpswell’s Fisheries Committee. I wasted no time in asking Jerry for a recipe, and he shared his process for making chowder.
This chowder is absolutely delicious. The recipe makes a lot, so I cut it in half. I made it in the morning and let it sit until supper for the flavors to meld. It was wonderful. Give it a go, as every spoonful is truly a taste of Maine.
Jerry Leeman’s fish chowder
Ingredients:
- 2 sticks butter
- 1 large onion, diced
- 3 tablespoons minced garlic
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 3 tablespoons salt
- 1 tablespoon pepper
- 3 pounds haddock (or similar variety of fish)
- 1 gallon half-and-half
Directions:
Saute the onion and minced garlic on low heat. Once onions are caramelized, put filets on top of the onion and garlic, then add seasonings. Cover tight and let sit for 20 minutes, still on low heat.
Add half-and-half. Keep on low and heat slowly. Don’t mix too much or the fish will fall apart.
When hot, season with additional salt and garlic powder to taste. Enjoy!
Mark your calendars for April 9, when Jerry will lead a workshop where he will discuss his fishing experiences and show us how to clean and filet fish. Come hear what fishing off New England entails, learn how to properly filet a fish, and sample some traditional seafood. Details to follow.
Cooking at 43° North will hold a spring soup swap at the Great Island Church of the Nazarene from noon to 1:30 p.m. on Thursday, March 12. Bring a pot of soup and a recipe, then enjoy soup for lunch and socialize with friends. Containers provided to take samples home. RSVP with the soup you’ll bring to juliemoulton28@gmail.com. Parking is limited, so carpooling is requested.
