- 1/4 pound salt pork or bacon
- 3 onions, sliced
- 4 cups diced uncooked peeled potatoes
- 9 cups water, divided
- 2 cups milk
- 1 tablespoon butter
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 2 to 3 pounds haddock fillets, cut into large chunks
- Minced fresh parsley
- Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon. Yield: 16-18 serving (about 5 quarts).
Originally published as New England Fish Chowder in Bountiful Harvest Cookbook 1994, p40
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