Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Salt Pork 1/2 Bay Leaf
1/2 c Bacon, diced 1/8 ts Thyme
2 lb Haddock Or Cod 4 Potatoes, peeled and diced
Salt And Pepper, to taste 1 1/2 qt Milk/ Light Cream

Fry the salt pork in a heavy kettle unti crisp (use low heat).
Remove salt pork and add onion to the fat and cook until tender, then
add potatoes and enough water to cover them. Cook, covered, over
moderate heat until potatoes are just tender but not soggy. Rinse
the fish and cut crosswise in fairly large pieces. In another kettle
or saucepan simmer the fish in just enough water to cover for about
15 minutes, or until it flakes easily. Strain the stock into the
potato and onion mixutre. Take all bones and skin from the fish and
add to the first kettle. Now melt the butter in a Dutch oven or
kettle and blend in the flour and seasonings. Slowly add milk and
cream, stirring until thickened and smooth. Add the fish mixture and
simmer for about 15 minutes, covered.

Cool and store in the refrigerator overnight.

Before serving heat gently, stirring constantly. Do not boil, as
boiling will toughen the fish. If the chowder is too thick, add some
more chream while it is heating. Sprinkle with paprika and serve in
deep bowls with crackers.

Makes 4 quarts.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber,
1972. ISBN-0-397-00877-5

Servomg Ideas: Serve with toasted chowder crackers and a tossed
salad. Recipe By : Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido:
Cooking

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