White Fish Chowder Recipe

Ingredients for White Fish Chowder Recipe

• 1 white fish weighing 5 pounds
• 4 cups potato, diced
• ½ cup onion, diced
• ½ cup salt pork, diced
• Salt, pepper, and red pepper to taste
• 4 cups hot water
• 2 tablespoons vegetable shortening
• 4 tablespoons flour
• 4 cups milk
• 10 buttered crackers

Instructions

1. Remove head and skin and cut fish into fillets.
2. Cover head, skin, and bones with cold water; simmer 20 minutes, strain.
3. Reserve liquor.
4. Parboil potatoes 10 minutes.
5. Cook onion in salt pork until yellow.
6. Arrange in layers, fish, potatoes, onions, and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender.
7. Thicken milk with vegetable shortening and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers that have been previously soaked in cold milk.
8. Do not allow onion or salt pork to burn.

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