Servings: Serves 6
- 2 pounds haddock
- 2 ounces salt pork , diced
- 2 onions , sliced
- 4 large potatoes , diced
- 1 cup chopped celery
- 1 bay leaf , crumbled
- 1 quart milk
- 2 Tbsp. butter
- 1 tsp. salt
- Pepper , freshly ground
Simmer haddock in two cups water for fifteen minutes. Drain. Reserve broth.
Remove bones from fish.
Sauté diced pork fat until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper.
Pour in fish broth plus enough boiling water to make three cups liquid. Simmer for 30 minutes.
Add milk and butter and simmer for five minutes. Serve chowder sprinkled with diced pork.For more information on The Congressional Club and how to buy its 1998 13th edition cookbook and 2005 14th edition cookbook, visit TheCongressionalClub.com.
Excerpted from the Soups Section of
The Congressional Club Cookbook 6th Edition Copyright © 1961. Used by permission of The Congressional Club. All rights reserved.