6 - 8 servings
How to cook Traditional Fish Chowder
- 2 pounds haddock or cod fillets, cut into 1 1/2-inch chunks
- 1/2 pound salt pork, rinded and diced
- 3 large onions, roughly chopped
- 6 small potatoes, peeled and diced
- 2 tablespoons flour
- 1 quart milk
- 3/4 teaspoon dried thyme
- Salt and freshly ground pepper
- Blanch the salt pork in boiling water and drain. Sauté the cubes in a heavy saucepan over low heat until the fat has rendered out. Remove the pork with a slotted spoon and drain. Add the onions to the pork fat and sauté until golden.
- Meanwhile, in a Dutch oven, boil the potatoes for 5 minutes in just enough water to cover them. Add the fish to the Dutch oven.
- Remove the onions from the pork fat and sprinkle over the fish.
- Tip out and discard any fat remaining in the pan. Sprinkle the flour into the pan and stir in the milk, thyme and salt and pepper to taste.
- Pour the mixture into the Dutch oven, cover and simmer over low heat for 1 1/2 hours without stirring. Season to taste and sprinkle with the reserved, browned salt pork just before serving.
- Serve the Traditional Fish Chowder hot with crusty bread or crackers.
The Traditional Fish Chowder recipe is delicious, simple, and really easy to cook.
This recipe for Traditional Fish Chowder serves/makes: 6 - 8 servings
The Traditional Fish Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Haddock
Preparation Method: Soup/Stew