New England Fish Chowder

Ingredients

• 1 can fish flakes
• 3 cups thin sliced potatoes
• 1 medium sized onion, sliced
• 14% inch cube fat pork, cut in small cubes
• 4 cups milk or large can evaporated milk
• 1 teaspoon salt
• Y2 box Uneeda biscuits
• 1 tablespoon flour
• 3 tablespoons butter
• Y% teaspoon pepper

Method

1. 1

   Boil potatoes in water to cover.

2. 2

   Meanwhile, dry out pork and skim out lightly browned cubes to drain on paper towel.

3. 3

   Lightly brown onion in fat, skim out and add to potatoes and fish, simmering.

4. 4

   Add 14 cup of water gradually to flour, creaming free of lumps, stir into pan making smooth gravy, then pour this back slowly into kettle of potatoes, onion and fish.

5. 5

   Simmer and add can of milk, stirring gradually.

6. 6

   Divide butter evenly in soup bowls with crumbled crackers, then pour soup over butter and crackers.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 66. The excerpt below is the record exactly as published.

NEW ENGLAND FISH CHOWDER (Hearty Soup) 1 can fish flakes Y% teaspoon pepper 3 cups thin sliced potatoes 1 tablespoon flour 1 medium sized onion, sliced 3 tablespoons butter 14% inch cube fat salt 4 cups milk or large can pork, cut in small cubes evaporated milk 1 teaspoon salt Y2 box Uneeda biscuits

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