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LOCATION: Recipes >> Soups >> Fish Chowder 09

Print this Recipe    Fish Chowder 09

Maine Fish Chowder
Yield: 6 servings

1/4 lb salt pork, diced
4 cups diced raw Potatoes
3 onions, peeled and sliced
2 tsp salt
3 lb white fleshed fish
2 cups scalded milk
1 tsp butter or margarine
pepper to taste

Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed
fish with bones in it.

Fry salt pork to render all fat in a heavy kettle and then remove.
Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water
and cook over medium heat, covered, 15 minutes, until potatoes are
just tender. Do not overcook.

Meanwhile, cut fish into large chunks and put into another saucepan.
Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly,
covered, until fish is fork tender, about 15 minutes. Remove from
heat. Strain and reserve liquid. Remove any bones from fish. Add
fish and strained liquid to potato-onion mixture. Pour in milk and
leave on stove long enough to heat through, about 5 minutes. Mix
in butter and pepper. Serve at once. Serves 4 to 6.

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