Fish Chowder Recipe

Ingredients for Fish Chowder Recipe

• 4 pounds fish
• 6 medium-sized potatoes
• 2 slices fat salt pork
• 1 quart milk
• 2 small onions
• 2 teaspoons salt
• 1 saltspoonful white pepper
• 6 Boston or butter crackers
• Water

Instructions

1. Remove the skin from the fish. With a boning knife, cut it clean from the bones, taking out the small bones near the head if the latter has been left on.
2. Rinse the fish in cold water, wipe with a dry cloth and cut in two-inch squares. Put it aside in a cool place.
3. Crack the bones, which are rich in gelatine (especially those of the head); put them to boil in sufficient cold water to cover.
4. Pare the potatoes and slice them 1/4 inch thick or less.
5. The potatoes and fish should be about equal in quantity.
6. Soak the potatoes in cold water for half an hour.
7. Slice the onions and cut the pork into small dice and fry together in a pan, taking care that they do not burn.
8. Strain off the fat into the kettle. Put in a layer of the sliced potatoes, then a layer of the fish, adding the salt and pepper to each.
9. Strain over them the water from the boiled bones and add the rest of the boiling water.
10. Let it boil up briskly and keep it boiling steadily, but not too rapidly, for twenty minutes or until the potatoes are tender, but not broken or mushy.
11. When both fish and potatoes are tender, add the milk, which has been heated with the butter, and stir carefully to allow the milk to mix with the chowder, without breaking the fish.
12. Split the crackers and lay them on the top of the chowder, where they will absorb just enough of the gravy to moisten them slightly.
13. Let it boil up, lift the crackers carefully to the tureen, and pour the chowder over them.
14. A tablespoon of cracker flour may be added to the hot milk or a little flour rubbed into the butter, if the broth is liked thicker; a little Worcestershire sauce or cayenne is added if a more highly seasoned dish be liked.
15. The broth should be rich and creamy.
16. A little finely minced parsley may be sprinkled over the top if desired.

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