Connecticut Chowder
- 4 pounds cod or haddock
- 4 cups potatoes cut in 3/4 inch cubes
- 1 1/2 inch cube fate salt pork
- 1 sliced onion
- 2 1/2 cups stewed and strained tomatoes
- 3 tablespoons butter
- 2/3 cup cracker crumbs
- Salt and pepper
Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.
Submitted by Aug 14, 2009
15 min
30 min
45 min