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Cape Cod Fish Chowder




Source of Recipe


Sen. Edward Kennedy (D-Mass.)


List of Ingredients




2 lbs. fresh haddock
• 2 tbsp. butter or margarine
• 1 bay leaf, crumbled
• 1 cup chopped celery
• 2 oz. salt pork, diced
• 1 tsp. salt
• 4 cups milk
• 4 large potatoes, diced
• 2 medium onions, sliced
• Freshly ground pepper to taste

Recipe



Simmer haddock in 2 cups water for 15 minutes. Drain off and reserve broth. Remove the skin and bones from the fish. Sauté the salt pork in a large pot until crisp. Remove the salt pork and sauté the onions in the pork fat until light golden brown. Add fish, celery, potatoes and bay leaf. Measure reserved fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer 40 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated. Season with salt and pepper. Serves five to eight people.