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
- 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.
- Cut salt pork in small pieces and
- out, add onion, and fry 5 minutes; strain fat into stewpan.
- 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.
- Add liquor drained from bones, then add the fish; cover, and simmer 10 minutes.
- 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.
- Using a Microplane or similar grater, grate dried chipotle atop the individual bowls of chowder. Serve immediately.
- *
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)