New England Fish Chowder Recipe
Ingredients
| Salt pork | 1 Cup (16 tbs), diced | |
| Onions | 1/4 Cup (16 tbs), sliced | |
| Potatoes | 2 Cup (16 tbs), diced | |
| Hot water | 2 Cup (16 tbs) | |
| 1 1/2 pounds filet of haddock, cod, or ocean perch | ||
| Ground black pepper | 1 To taste | |
| Light cream | 2 Cup (16 tbs) | |
| Butter | ||
| Salt | To Taste | |
Directions
MAKING
1) In a skillet placed over low heat, sauté the salt pork till it has browned nicely.
2) Add the onions and gently sauté.
3) Next add in the potatoes and hot water and cook for some minutes till the potatoes are partly done.
4) Add the fish fillets and cook till they are easily flaked when a fork is used.
5) Add salt and pepper and season to taste.
6) Add the cream and allow it to thoroughly heat.
SERVING
7) Put the chowder in bowls and serve hot after topping each serving with a liberal pat of butter.
1) In a skillet placed over low heat, sauté the salt pork till it has browned nicely.
2) Add the onions and gently sauté.
3) Next add in the potatoes and hot water and cook for some minutes till the potatoes are partly done.
4) Add the fish fillets and cook till they are easily flaked when a fork is used.
5) Add salt and pepper and season to taste.
6) Add the cream and allow it to thoroughly heat.
SERVING
7) Put the chowder in bowls and serve hot after topping each serving with a liberal pat of butter.
Chef
