Ingredients Jump to Instructions ↓

  1. 4 lbs. fish (cod, bass, or haddock)

  2. 7 large potatoes cut in

  3. 1/8 inch slices 1 onion minced

  4. 1/4 lb. salt pork

  5. 1 qt. scalded milk

  6. 1 tablespoon butter

  7. 8 butter crackers

  8. 1 tablespoon salt

  9. 1/4 teaspoon pepper Water

Instructions Jump to Ingredients ↑

  1. Instructions Remove the skin, but reserve the head and tail, which, with the backbone, should be placed in a kettle with 2 cups of cold water. Bring it slowly to boiling point and cook twenty minutes. Cut fish flesh in two inch pieces and set aside. Parboil potatoes ten minutes in enough boiling water to cover and drain. Cut pork in dice and fry in an omelet pan with onion. When light brown, put onion and fat in a pot. Add potatoes, seasonings, liquor drained from the bones, and 2 cups boiling water; add the pieces of fish. Cover and simmer fifteen minutes; add butter and hot milk. Split crackers, put in tureen, and pour the hot chowder over them. A cup of fine cracker crumbs may be added if a thicker broth is desired or 2 eggs may be beaten light and mixed with the hot milk before it is added to the chowder. .


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