Traditional Recipes, 1940s

Fish Chowder

5 pounds fresh haddock
1 quart potatoes
1/8 pound salt pork
2 medium onions
2 small cans evaporated milk (if desired)

Filet and skin haddock. Cook head and bones for about 5 minutes, strain and save liquid. Dice and cook potatoes and save liquid. Dice salt pork and try-out [melt]. Remove pork scraps from the pan, and add sliced onions. Cook slowly, stirring frequently until golden brown. Cut fish filets into small pieces, and parboil in 2 cups cold water for about 5 minutes, boiling slowly. Save liquid. Pour cooked onions with pork fat into chowder kettle. Add cooked potatoes and liquid. Add liquid in which head and bones were cooked. Add liquor from filet pieces. Add 2 cans evaporated milk and pork scraps if desired. Store for one day if possible and heat slowly, stir occasionally. Do not boil. Add a piece of butter. Salt and pepper can be added at the table.

— P.D.T.

Related Recipes
Clam Chowder #1
Clam Chowder #2

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