Prep 20 mins
Cook 30 mins
Just lovely served with pilot crackers or hardtack (Hardtack). From the the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
- 1⁄4 lb salt pork, diced (use bacon if you can't find salt pork)
- 2 onions, peeled and sliced
- 3 cups potatoes, peeled and cut into 1/2 inch cubes
- 4 cups boiling water
- 3 lbs cod or 3 lbs haddock, cut into small pieces
- 1 3⁄4 cups evaporated milk
- 1 tablespoon salt
- 1⁄8 teaspoon pepper
- 1 tablespoon minced parsley
- 1 tablespoon butter
- 1 tablespoon flour
- Fry salt pork slowly in soup pot.
- Add sliced onions and cook five minutes.
- Add cubed potatoes, boiling water, and fish.
- Simmer slowly until potatoes are soft.
- Add evaporated milk, salt, pepper, and minced parsley.
- In a small skillet, melt butter.
- Add flour, blend thoroughly and cook.
- Add slowly to chowder, stirring until slightly thickened.
- Heat for another five minutes.
- Serve with pilot crackers.
This soup made a lovely lunch. There's plenty of fish in every bowl. Thanks for sharing, Molly.