New England Fish Chowder, Maine Style
Ingredients
- 1/8 pound salt pork, or bacon in thin strips
- 1 medium onion, chopped fine
- 2 large potatoes, cut in 1/2 inch cubes
- 1 -1/2 pound haddock fillets, fresh or frozen
- 2 cup milk, scalded
- salt, to taste
- pepper, to taste
Directions
- In heavy kettle, fry pork until golden brown.
- Remove and save to add later.
- Saute onion until soft, but nut brown.
- Add 1/2 cup hot water and potatoes.
- Season well with salt and pepper.
- Cover and simmer until half done.
- About 5 minutes.
- Add fish.
- Thaw in package if frozen, and add juice.
- Season each layer well.
- Cover and simmer slowly until fish begins to separate into flakes.
- About 10 minutes.
- Fish juices makes more liquid, but water may be added if potatoes begin to stick to pan.
- If fish had skin on it, remove now.
- Add hot milk (for rich chowder use 1/2 cup cream or undiluted evaporated milk and 1 1/2 cups regular milk).
- Add salt pork cut or crumbled into small bits to float on top.
- Season to taste.
- Let stand at least 10 minutes to blend flavors.
- Flavor improves with age.
Other Information
Author: Stout State College Home Economics Club
Contributor: Sharon Athrop
Source: Stout's Favorites (2020-03-07)
Category: Soup
Ingredients: salt pork, onion, potato, fillet, milk, salt, pepper
Equipment: measuring cups, measuring spoons, stove, pot, knife
See Also
Corn Chowder III
Author: Bertina a Leete, Edith Church
Source: Practical Patriot Recipes (1918-01-01)
Ingredients: corn, potato, salt pork, salt, milk, water, onion, cracker, pepper
Equipment: measuring cups, measuring spoons, knife, pot, stove
Corn Chowder II
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Ingredients: corn, potato, water, salt pork, milk, butter, salt, pepper, onion
Equipment: measuring cups, measuring spoons, stove, pot
Vegetable Chowder
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Ingredients: bean, corn, potato, water, salt pork, milk, butter, salt, pepper, onion
Equipment: measuring cups, measuring spoons, stove, pot
Corn Chowder IV
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bacon, potato, tomato, onion, celery, milk, pepper, salt, corn
Equipment: measuring cups, measuring spoons, knife, stove, pot
Potato Soup (Gruumbier Suupe)
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: potato, milk, onion, egg, flour, salt, pepper, butter, parsley
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove