JFK's New England Fish Chowder
photo by Mike Pellerin
- Ready In:
- Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
- Remove bones from fish.
- Saute diced pork until crisp, remove and set aside.
- Saute onions in pork fat till golden brown.
- Add fish, potatoes, celery, bay leaf, salt and pepper.
- Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
- Simmer for 30 minutes.
- Add milk and butter and simmer for 5 minutes.
- Serve chowder sprinkled with pork dice.
Questions & Replies
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This is a classic fish chowder recipe that can be "dressed up" with the addition of lobster, clams, shrimp or crab if you want to increase the wow factor. I substitute fish broth sometimes for the water but it's tasty either way. An authentic New England chowder, not thickened with flour, which allows for the flavor of the fish to shine. Brings back memories of sitting with my mom in a lovely little restaurant overlooking Rockport harbor sipping chardonnay and eating the best fish chowder ever!
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I love to try foods from around the world.