| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
New England |
Soups |
8 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Salt pork; cubed |
| 4 |
c |
Potatoes; raw diced |
| 1 |
ts |
Salt |
| 3 |
lb |
Fillet of haddock |
| 3 |
|
Onions; sliced |
| 1 |
qt |
Whole milk |
| 1 |
cn |
Evaporated milk |
| 1 |
tb |
Butter |
| 1/4 |
ts |
White pepper |
INSTRUCTIONS
Recipe by: Fry the salt pork in the pot in which you're going to make the
chowder. When the pork is crisp (may be left in or taken out) saute onions
in the fat. When transparent, add potatoes and cover with boiling water.
Cook until a fork will just pierce a potato. Lay the fish on top and cook
for 10 minutes. Let stand overnight and when ready to serve, heat & add
both milks and season.. Before serving add the butter to melt on top. This
can be made with cod, haddock or any solid fish. "The best I ever made had
all three fish in it" **Non -New Englanders might not know how to handle
the salt pork. Score the salt pork on the rind, then rinse or soak in hot
water before removing from rind. This removes the brine and IF you attempt
it BEFORE scoring it is too hard to handle." Gertrudes Fish Chowder, an
adaptation of Quoddy Fish Chowder as found in " The State of Maine's Best
Seafood Recipes" Thanks to: CARL INGRAHAM WXJJ08A(MY BROTHER) who finally
gave me this recipe & Gertrude Ingraham (our Mom) who made it for years &
years. Jan Cargill
Posted to EAT-L Digest 20 Sep 96
Date: Fri, 20 Sep 1996 14:41:39 -0500
From: LD Goss <[email protected]>
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