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New England Fish Chowder
(Serves three people)
You might also be interested Rhode Island Fish Chowder
In sauce pan:
1 lb. fish: cod or haddock or pollock
boneless, skinless, cut up into pieces
1 cup water
Simmer 25 minutes
In another sauce pan:
2 tablespoons butter melted or
¼ cup diced salt pork, saute until fat is extracted and pork is crisp,
remove pork with a slotted spoon
Note: today salt pork has preservatives, anyone allergic to preservatives should use butter
Add to melted fat:
1 sliced or diced onion, sauté until translucent
Then add:
2 cups diced potatoes
1½ cups water
½ teaspoon salt
Boil potatoes until tender, 10 to 15 minutes
Combine:
Potatoes and potato water with fish and fish stock,
Add:
2 cups light cream
Heat until hot but do not let boil
- Great re-heated the next day
- Recipe can be doubled for a large group
- Serve with warm Cornbread
While the fish chowder is cooking bake a batch of cornbread
1 cup cornmeal
1 cup white flour
¼ cup sugar
4 teaspoons baking powder
2 eggs
1 cup milk
4 tablespoon melted butter
Mix, pour into a baking pan, bake 25 minutes or until done
Cast iron fry pan with metal handle is a great pan to bake the cornbread in as it distributes the heat evenly
Oven 350 degrees
