Still Shoveling?! Warm up with some Comfort Food

Three Nor’easters in two weeks?! And a fourth being discussed?! Clearly, March does not mean spring in Maine! I can recall several snowstorms that came well into April in the past… I’m just hoping the snow will be over before then this year!

With all this snow, I am all about comfort food! When the snow is falling outside, there is nothing I love more than to make those warming soothing meals that I grew up with. Plus, after all that hard work shoveling, you need something hearty to fill you back up! Macaroni and Cheese, Tuna Casserole, American Chop Suey, Meatloaf, Chili, Chicken Stew, Fish Chowder… There are so many favorites that comfort me!

Chuck’s Meatloaf with my family’s recipe for Zimm’s Potatoes is always a go-to for me. What’s better than meat with a casserole of cheesy potato goodness?! Plus, the leftover meatloaf always makes for a great sandwich the next day.

In the mood for soup? Try my Fish Chowder recipe, perfect with either clams or haddock. Believe me, one cup of this and you will be comforted!


Chuck’s Meatloaf

3 pounds of ground beef
1 cup of brown sugar
1 onion
5 cloves of garlic
1 carrot
2 celery stalks
2 tsp beef stock base
1 egg
3 slices of uncooked bacon
4 slices of ham
½ cup heavy cream

Puree the last 9 ingredients in a food processor. Add this mixture with the brown sugar to the ground beef and mix with your hands until incorporated. Bake in a loaf pan for about 1 hour at 375 degrees.


Zimm’s Potatoes

2 lbs of hash browns
1 cup diced onions
1 16 oz sour cream carton
2 cans of cream of chicken soup
2 cups shredded cheddar cheese
salt and pepper to taste
1½ cups of crushed corn flakes
½ cup melted butter

Mix first 5 ingredients together, season with salt and pepper, and place in a baking pan. Combine corn flakes with melted butter and top the potato mixture. Bake in a 375 degree oven until bubbly (about 45-60 minutes).

Nancy’s Fish Chowder Recipe

16 ounces fish (clams or haddock)
*If you are using clams, be sure to drain the clam, reserving the juice.
1 tbs of butter
1 medium onion, sliced
1 cup diced celery
7 slices of bacon, diced
7 potatoes, diced
2 cups chicken broth
1 1/2 cups of heavy cream
Clam base, to taste
Salt & pepper, to taste
Fresh thyme and parsley

  1. Cook bacon until crispy and set aside.
  2. Melt butter in large saucepan. Cook onion and celery until tender and onion is translucent.
  3. Add potatoes, chicken broth, reserved clam juices (if using clams), salt and pepper.
  4. Cover and simmer until vegetables are al dente.
  5. Add heavy cream and clam base, to taste. Simmer (be careful to NOT boil) for 15 minutes.
  6. Remove from heat and add uncooked fish. Let sit for 45 minutes covered or until fish is fully cooked.
  7. Season to taste with thyme and parsley. Top with crispy bacon to serve.