Total Time
50mins
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

Ingredients Nutrition

Directions

  1. Fry salt pork slowly in soup pot.
  2. Add sliced onions and cook five minutes.
  3. Add cubed potatoes, boiling water, and fish.
  4. Simmer slowly until potatoes are soft.
  5. Add evaporated milk, salt, pepper, and minced parsley.
  6. In a small skillet, melt butter.
  7. Add flour, blend thoroughly and cook.
  8. Add slowly to chowder, stirring until slightly thickened.
  9. Heat for another five minutes.
  10. Serve with pilot crackers.

Reviews

(1)
Most Helpful

This soup made a lovely lunch. There's plenty of fish in every bowl. Thanks for sharing, Molly.

PanNan December 08, 2008

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