4 - 6
How to cook New England Fish Chowder
- 1 pound haddock or cod fillets
- 1/4 cup salt pork, finely diced
- 1 large onion, peeled and sliced
- 2 cups boiling water
- 2 cups diced raw potatoes
- 2 to 4 cups hot light cream, or half-and-half, or milk
- Salt and pepper
- Cut the fish fillets into 1-inch pieces.
- Fry the salt pork in a large saucepan or kettle until all the fat is rendered and until crisp. Add the onion and saute until tender.
- Pour in the boiling water; add the potatoes. Cook slowly, covered, for 10 minutes or until the potatoes are just tender.
- Add the fish and continue to cook slowly about 8 minutes or until the fish flakes easily and the potatoes are tender.
- Add the hot milk or cream and salt and pepper to taste. (We generally use 4 cups of half-and-half.)
- Leave the salt pork in the pot; do not remove after rendering the fat.
- Serve the New England Fish Chowder hot with oyster crackers or saltines and a freshly brewed pot of tea on a cold winter night.
The New England Fish Chowder recipe easy to prepare and so good!
New England fish chowder is a milk- or cream-based chowder, traditionally made with potatoes, onion, bacon or salt pork, flour or hardtack, and fish.
This recipe for New England Fish Chowder serves/makes: 4 - 6
The New England Fish Chowder recipe is adopted from The U.S. Congressman Bob Wilson's Americana Cook Book - 1974.
Main Ingredient: Haddock
Preparation Method: Soup/Stew