Fish Chowder
- 4 pounds cod or haddock
- 6 cups potatoes cut in 1/4 inch slices or
- 4 cups potatoes cut in 3/4 inch cubes
- 1 sliced onion
- 1 1/2 inch cube fat salt pork
- 1 tablespoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 4 cups scalded milk
- 8 common crackers
Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in 2 inch pieces and set aside and take a deep breath. Put head, tail, and backbone broken in pieces, in stew pan; add two cups cold water and bring slowly to boiling point; cook 20 minutes (be patient, you rascal). Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stew pan. Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat; then add two cups boiling water and cook five minutes (be patient, you rascal). Add liquor drained from bones, then add the fish; cover, and simmer ten minutes (be patient, you rascal). Add milk, salt, pepper, butter, and crackers split and soaked in enough chilled milk to moisten, otherwise they will be soft on the outside, but dry on the inside. Pilot bread is sometimes used in place of common crackers.
Submitted by Aug 14, 2009
15 min
30 min
45 min