Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.
Recipe from the Kincardine United Church Women
4 large potatoes, peeled and diced
Water to cover potatoes (or replace water with clear chicken stock)
4 Tbsp chicken soup base powder, if no stock was used
4 Tbsp butter
1 large white onion, chopped finely (about 1 c. chopped)
Dash of each nutmeg, cayenne pepper, curry powder, garlic powder
4 cups fresh or frozen fiddleheads
2 – 3 cans evaporated milk
In a large heavy saucepan simmer potatoes until almost tender.
Saute butter and onion in small skillet until tender. Add to potatoes.
Season and then add fiddleheads to simmering potatoes and simmer 15 more minutes
(If fresh, snip the stems of the fiddleheads into ½ inch pieces and leave the heads whole. If frozen you may want to add them frozen and when thawed, reach in and snip the long stems with kitchen scissors).
Add milk. Bring back just to steaming temperature, stirring so that the chowder does not catch on the bottom.
The internet recipe we used said to puree the chowder before serving but we decided that we like the colour and texture of the whole fiddleheads in the tasty milk broth.
Serve hot with Buttermilk Biscuits.
Personal Notes: This chowder was served at a Spring meeting of the Kincardine United Church Women.