Stick with Maine chowder

A bowl of fish chowder

— Photo by Nate Steiner

“Poems have been written about bouillabaise; but I have tried it again and again in the world’s leading bouillabaise centers, and, on the words of a dispassionate reporter, it’s not to be compared with a Maine cunner, cod, or haddock chowder made with salt pork and common crackers.’’

— Kenneth Roberts (1885-1957), novelist and journalist, in Trending into Maine (1938)