Title: Maine Fish Chowder
Categories: Soup Pork Seafood
Yield: 6 Servings
| 1/4 | lb | Salt Pork, diced |
| 4 | c | Diced raw Potatoes |
| 3 | x | Med Onions, peeled & sliced |
| 2 | ts | Salt |
| 3 | lb | White fleshed Fish * |
| 2 | c | Scalded Milk |
| 1 | ts | Butter or margarine |
| 1/4 | ts | Pepper, or to taste |
* Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over
medium heat, covered, 15 minutes, until potatoes are just tender. Do not
overcook.
Meanwhile, cut fish into large chunks and put into another saucepan. Add
boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
until fish is fork tender, about 15 minutes. Remove from heat. Strain and
reserve liquid. Remove any bones from fish. Add fish and strained liquid to
potato-onion mixture. Pour in milk and leave on stove long enough to heat
through, about 5 minutes. Mix in butter and pepper. Serve at once. Serves 4
to 6.