|⅓ pounds||Salt pork|
|2||Medium onions, chopped|
|2 cups||Pared, diced potatoes|
|1 quart||Whole milk|
|1 can||Evaporated milk|
HADDOCK CHOWDER From America:
Have the haddock cleaned and cut up to boil. Barely cover with salted water and cook until the fish comes off the bones. Don't cook until the flesh is soft and mushy. Set aside to cool.
While fish is cooling, cut the pork into ¼" cubes and fry until crisp in a large heavy kettle. Drain the cubes on paper towels and pour off all but 4 tbls of the fat. In this fat, cook the chopped onions over low heat until trnasparent. Add the potatoes and enough of the fish liquor to cover them. Simmer gently until potatoes are cooked.
Pick the fish flakes from the bones, adding to the chowder mixture when the potatoes are done. Add quart of milk and evaporated milk.
Set aside until serving time.
It imporves the flavor of the chowder greatly to let it stand for several hours before serving. Be sure it is piping hot when bringing it to the table.
Biscuits and pickles always go with a good chowder.
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