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Codfish Chowder Recipe
|Onion||1 , sliced|
|Pepper||1⁄4 Teaspoon, freshly ground|
|Salt pork cube||2 Inch|
|Milk||4 Cup (64 tbs)|
|Cod||4 Pound (Fresh)|
|Thinly sliced potatoes||6 Cup (96 tbs)|
|Crackers||8 , split into half (Common)|
Serving size: Complete recipe
Calories 3300 Calories from Fat 770
% Daily Value*
Total Fat 87 g133.7%
Saturated Fat 45.9 g229.7%
Trans Fat 0 g
Cholesterol 972.6 mg
Sodium 7562.2 mg315.1%
Total Carbohydrates 254 g84.7%
Dietary Fiber 22.2 g88.7%
Sugars 60.4 g
Protein 376 g751.5%
Vitamin A 55.9% Vitamin C 342.7%
Calcium 146.6% Iron 89.4%
*Based on a 2000 Calorie diet
Be sure to ask for the head, tail, backbone, and other trimmings.
Cut the cod into 2 inch pieces and set aside.
Put head, tail, and all the trimmings in a saucepan with 2 cups of water.
Heat to the boiling point, then reduce heat, and cook slowly about 20 minutes.
Cut salt pork in small chunks and fry over a low heat until crisp.
Stir in onion slices and cook until limp.
Parboil potato slices for 5 minutes (use enough boiling water to cover).
Add the potatoes and 2 cups of boiling water to salt pork mixture.
Cook 5 minutes.
Add liquid drained from fish bones, then add the cod.
Cover and simmer for 10 minutes.
Scald milk, pour into fish mixture, and add salt, pepper, butter, and crackers.
Heat until piping hot.