Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Fish Chowder
  Corn Chowder Connecticut Chowder  

Fish Chowder

4 lb. cod or haddock
11/2 -inch cube fat salt pork
6 cups potatoes cut in 1/4 -inch slices, or
1 tablespoon salt

1/8 teaspoon pepper
4 cups potatoes cut in 3/4 -inch cubes
3 tablespoons butter

4 cups scalded milk
1 sliced onion
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 two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling-point; cook twenty minutes. Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan. 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. Add liquor drained from bones, then add the fish; cover, and simmer ten minutes. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold 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.

  Corn Chowder Connecticut Chowder  

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