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Chowder: New England Fish Chowder

Source of Recipe


Massachusetts Seafood Council






List of Ingredients



• 3 lbs. fresh cod or pollocks fillets
  
• 1/4 lb. salt pork
  
• 3 large yellow onions, sliced thin
  
• 4 cups thinly sliced raw potatoes
  
• 4 cups boiling water
  
• 4 cups milk ( I use 2 c. milk and 2 c. half-and-half
  
• salt and pepper to taste
  
• Common crackers or Pilot crackers
  






Instructions



1. Cut fillets in 2-inch pieces. Set aside. Dice salt pork and fry slowly in heavy kettle or Dutch oven until golden brown and crisp. Remove pork; save.
   
   
2. Cook onions in pork fat in kettle until soft but not brown. Add potatoes and boiling water. Cook until potatoes are almost tender. Add fish; cook about 15 minutes longer or until fish flakes easily with a fork. (At this point, chowder may be refridgertated overnight if desired -- flavor is enhanced by the next day.)
   
   
3. Add milk, season to taste with salt and pepper; heat to serving tempertaure but do not allow to boil. Garnish with cooked, diced salt pork (if desired.)
   
   
4. Serve with crackers.
   
   
5. YIELD: 8 Servings