Boston Fish Chowder - cooking recipe

Ingredients
    1 lb. haddock fillets
    2 c. salted water
    4 medium potatoes, diced
    1/4 lb. salt pork, diced
    1 large onion, sliced
    1 to 2 Tbsp. chopped parsley
    2 cans medium deveined shrimp
    2 Tbsp. flour
    4 c. rich milk
Preparation
    Cook fish in water with a slice of onion until it flakes (less than 10 minutes).
    Drain reserving liquid to cook potatoes.
    Dice salt pork and cook in a large pan until some is dried out.
    Add sliced onion and saute until soft, but not brown.
    Blend flour into pork fat.
    Add fish and potato stock.
    Bring to a boil, stirring constantly.
    Add milk and bring to a boil again.
    Add fish and potatoes; simmer for 10 minutes.
    Add clams, juice and shrimp.
    Use immediately or refrigerate and reheat when ready to serve.

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