Sunday Night Soups: Fannie Farmer'S 1918 Fish Chowder Recipe

• 4 lb whole cod or haddock (or whatever mild white fish is fresh and local)
• 1 1/2-inch cube fat salt pork
• 4 cups of potatoes cut in 3/4" cubes
• 3 tablespoons butter
• 4 cups milk
• 1 white onion, sliced
• 8 Common crackers*
• Salt and pepper, to taste
• 1 to 2 dried chipotle peppers

1. Put head, tail, and backbone, broken in pieces, in stew pan; add two cups cold water and bring slowly to boil; cook 20 minutes. Drain and reserve stock.
2. Cut salt pork in small pieces and
3. out, add onion, and fry 5 minutes; strain fat into stewpan.
4. Parboil potatoes 5 minutes in boiling water to cover; drain and add potatoes to fat; then add 2 cups boiling water and cook 5 minutes.
5. Add liquor drained from bones, then add the fish; cover, and simmer 10 minutes.
6. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten, otherwise they will be soft on the outside but dry on the inside.
7. Using a Microplane or similar grater, grate dried chipotle atop the individual bowls of chowder. Serve immediately.
8. *

haddock, salt, potatoes, butter, milk, white onion, common crackers, salt, peppers

Taken from www.seriouseats.com/recipes/2007/09/sunday-night-soups-fannie-farmers-1918-fish-c.html (may not work)