Title: Tongues and Cheeks Chowder
Categories: Fish Soup
Yield: 6 Servings

2	lb	Tongues and cheeks
4		Potatoes
1/2	c	White wine
4		Scallions
4	tb	Butter
2	tb	Salt pork; chopped
		Flour
1	tb	Fresh parsley
1	c	Light cream
1	c	Evaporated milk

Boil potatoes and reserve the water. Poach the tongues and cheeks in 2 cups of the potato water to which the white wine has been added. Poach for two to three minutes. Save the water and fish in separate bowls.

Saute scallions in butter and salt pork briefly to soften. Add enough flour to make a roux, then add potato/wine water to make veloute base. Add chopped potatoes, fish, salt and pepper to taste, and parsley.

Just before serving, stir in light cream and evaporated milk. If you would like the chowder a bit thinner, thin with regular milk.

Cape Cod Seafood Cookbook, Noel W. Beyle, 1991 MM format by Dave Sacerdote

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