Fish Chowder

Ingredients

• 1½ pounds of fresh fish
• 4 potatoes, peeled and cut in small pieces
• 1 onion, sliced
• 2 cups carrots cut in pieces
• 1 pound salt pork
• 2 cups milk
• pepper

Method

1. 1

   Cut the pork in small pieces and fry with the chopped onion for five minutes.

2. 2

   Put pork, onions, carrots, and potatoes in a kettle and cover with boiling water.

3. 3

   Cook until the vegetables are tender.

4. 4

   Add the milk and the fish which has been removed from the bones and cut in small pieces.

5. 5

   Cook until the fish is tender, about 10 minutes.

6. 6

   Chowder can be thickened with flour or by adding crackers.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 13. The excerpt below is the record exactly as published.

FISH CHOWDER For fish chowder use 13^ pounds of fresh fish. Cod or haddock is the kind generally preferred for chowder, but any kind of fresh, dried, or canned fish will do if it has large flakes of meat and only few bones which can be easily picked out before the fish is combined with the other ingre- dients; or, if you prefer, use a quart of clams or oysters instead of the fish. In addition to the l}/2 pounds of fish you will need 4 potatoes, peeled and cut in small pieces; 1 onion, sliced; 2 cups carrots cut in pieces; pound salt pork; 2 cups milk; pepper

Cook this with the app: pantry check, scaling, and the assistant.