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    John Quincy Adams' Fish Chowder

    Recipe Link:

    List of Ingredients

    1/2 lb. Salt Pork
    1 large Onion, sliced
    2 lb. fresh Cod or Haddock, cut into pieces
    Freshly ground Black Pepper to taste
    2 or 3 sliced Baking Powder Biscuits, soaked in Milk
    2 cups raw Potatoes, peeled and sliced
    1 1/2 pints cold Water
    1 Tbs. Butter
    1 Tbs. Flour
    1/4 cup fresh Parsley, chopped


    Boil the salt pork in a bubbling pot of water until half-cooked and soft, then remove it from the water. When it's cooled, cut the salt pork into strips. Place half the strips in the bottom of a 3-quart soup pot.

    Place half the onion slices over the layer of salt pork. Place half of the cod or haddock pieces over the layer of onions. Season the fish with a sprinkling of black pepper.

    Using half of the milk-soaked biscuits, place a layer of them over the top of the seasoned fish. Top the biscuits with about a one-cup layer of sliced potatoes.

    Repeat the salt pork, onion, fish, biscuits, and potato layering process, and pour the cold water over the top of the ingredients. Cover the pot, place over heat, and let the chowder simmer for 1 hour.

    Skim the chowder. Then, using a slotted spoon, remove the cooked ingredients to a 3-quart casserole.

    Working with the liquid that remains in the soup pot, bring the mixture to a boil. Add the butter and stir in the flour. Add the parsley, and let the sauce boil for about a minute before pouring it over the top of the fish and potatoes. Serve warm.(Serves 6)




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