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Print this Recipe    Fish Chowder 03

New England Fish Chowder

3-4 slices of bacon or salt pork
1 large onion
clove garlic
butter or bacon fat
4 cups potatoes, peeled and cut into slices or small chunks
water to cover
3/4 lb. Haddock fillet, cut into bite-sized pieces
flour
3-4 cups milk
salt and pepper
tsp. of butter
paprika

For best color and flavor, fry out slices of bacon or salt pork.
Saute large onion and garlic cloves in butter or bacon fat. Add
potatoes and water to cover. Cook over medium heat until just
tender. Cut haddock into bite-sized pieces and dredge in flour.
Add to potatoes and simmer ten minutes or until fish is done.
Slowly add three to four cups of milk, salt and pepper, a tsp. of
butter, and paprika. Set aside for thirty to sixty minutes for
best flavor.

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