DOWNEAST FISH CHOWDER

Downeast Fish Chowder image

Just lovely served with pilot crackers or hardtack (recipe #143900). From the the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Provided by Molly53

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 390.8, Fat 18.2, SaturatedFat 7.9, Cholesterol 105.1, Sodium 1241.4, Carbohydrate 18.9, Fiber 1.7, Sugar 1.6, Protein 36.3

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