Down East Fish Chowder

Name: Down East Fish Chowder
Ingredients: 1/4 lb salt pork, cut into small pieces; 2 onions, peeled and sliced; 3 cups potatoes, peeled and cut into 1/2-inch cubes; 4 cups water, boiling; 3 lbs cod (either salt or fresh) or 3 lbs haddock, cut into bite-sized pieces; 1 3/4 cups evaporated milk; 1 tablespoon salt; 1/8 teaspoon pepper; 1 tablespoon parsley, minced; 1 tablespoon butter or 1 tablespoon bacon fat; 1 tablespoon flour; pilot cracker

12 ingredients

8 steps

Ingredients

1/4 lb salt pork, cut into small pieces
2 onions, peeled and sliced
3 cups potatoes, peeled and cut into 1/2-inch cubes
4 cups water, boiling
3 lbs cod (either salt or fresh) or 3 lbs haddock, cut into bite-sized pieces
1 3/4 cups evaporated milk
1 tablespoon salt
1/8 teaspoon pepper
1 tablespoon parsley, minced
1 tablespoon butter or 1 tablespoon bacon fat
1 tablespoon flour
pilot cracker

Directions

1

Fry salt pork slowly in soup kettle.
2

Add sliced onions and cook for five minutes.
3

Add potatoes boiling water and fish; simmer slowly until potatoes are tender.
4

Add evaporated milk, salt, pepper and parsley.
5

Melt butter or bacon fat in a small frying pan.
6

Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
7

Cook an additional five minutes.
8

Pour over pilot crackers and serve.