Classic New England Fish Chowder
This is an old recipe handed down through the years. It always tasted best when made by a friend of mine who was a fisherman. There was nothing quite like sitting down with friends on a cold snowy night, enjoying this hot chowder, fresh biscuits and good conversation.
20 ServingsPrep: 10 min. Cook: 25 min.
- 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).
Nutritional Facts: 1 serving (1 cup) equals 107 calories, 3 g fat (1 g saturated fat), 33 mg cholesterol, 251 mg sodium, 10 g carbohydrate, 1 g fiber, 11 g protein.