elery with the fish until the fish until the fish is cooked to
ant to almost overseason the chowder at this point, to avoid
Skin and bone fish; cut meat into small pieces about 1-inch long.
Slice the potatoes; boil in 1 quart water.
Mash potatoes, then return them to the water in which they were boiled.
Chop the salt pork; saute in frying pan.
When fairly crisp, add the diced onions.
When onions are soft, add fish.
Fry slowly until fish begins to flake.
Add mashed potatoes with the water, sugar, salt and pepper, cream and curry powder.
Just before serving, sprinkle the chowder liberally with crushed oyster cracker crumbs.
Boil haddock and bone it.
Fry salt pork and cook onions in the fat. Cook cubed potatoes in just enough salted water to cover. When potatoes are cooked, add salt pork, fat, onions, fish and scalded milk to potatoes and water.
Salt and pepper to taste. Float crackers on chowder before serving.
ot overcook.
Meanwhile, cut fish into large chunks and put
Slowly \"try out\" salt pork or bacon until crisp.
Pour off most of fat.
Add onions and cook slowly until yellow.
Add potatoes and water to nearly cover.
Cover and simmer 5 minutes. Place cut up fish on top.
Season.
Add more water, if necessary, and bring to simmer.
Cover, cook on lowered heat until potatoes are done (10 minutes).
Meanwhile, in top of double boiler, heat milk and butter.
Add to cooked fish mixture.
Cool and refrigerate 8 hours before reheating to serve.
Serves 6.
Saute diced salt pork until crisp; cut up and add onions.
Cut up and add potatoes; add water to cover.
Cook until potatoes are done.
Salt and pepper to taste.
Add fish or clams.
Add rich milk or half and half.
ant to almost overseason the chowder at this point to avoid
Cook onions and potatoes in broth or water until almost tender.
Add fish and complete cooking.
When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
Heat completely without boiling (very important, never boil any chowder).
Sprinkle with remaining pepper and serve with oyster crackers or saltines.
Note: If you want more potatoes or fish just add more broth and milk.
Cut fish in 1-inch cubes.
Fry bacon in large skillet.
Add onion and brown.
Add water and potatoes and cook for 10 minutes. Add fish; cook until fish is flaky.
Add milk and seasonings.
Heat and serve.
Do not boil.
Add canned corn, if desired.
Recipe will feed 8.
Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
Sprinkle with herbs and seasonings.
Top with tomatoes, wine and clam juice.
Cover and cook on Low 7-8 hours (High 3-4 hours).
One hour before serving, combine flour, melted butter and cream.
Stir into chowder and continue cooking for remaining time.
ablespoon stock powder. (Or use fish or chicken stock).
Simmer
0 minutes.
Add the fish and simmer about 10 minutes
o boiling point.
Add fish.
Lower heat and let
inutes or until fish can be flaked. Remove fish. Boil fish broth 10
Cover fish with water lightly salted. Boil about 15 minutes. Remove fish from water, let cool, then flake fish. Take water fish was boiled in and strain through cheesecloth or fine strainer. Save the water, (you should have about 1 quart of water.) Add vegetables to water and add another quart of water. Cook 20 minutes. Add salt, pepper, poultry seasoning, and garlic powder, and fish. Cook until potatoes are done.
Brown bacon in pot.
Add all other ingredients, except fish. Bring to a boil.
Then simmer until vegetables are done.
If cooked fish are used, add it when vegetables are done.
If raw fish or shrimp are used, add it when you turn down the chowder to simmer. Simmer 35 to 45 minutes.
Add water if needed.
Heat oil in a large saucepan on medium-high heat. Add onion and bacon; cook and stir for 5-6 mins or until bacon is crisp. Add flour; cook and stir for 1 min. Gradually stir in milk and stock until smooth. Cook and stir for 4-5 mins or until mixture boils and thickens.
Add potatoes to mixture. Reduce heat to low; simmer, uncovered, for 5 mins. Add corn and fish; simmer, uncovered, for 5 mins or until fish is cooked (don't overcook). Remove from heat. Season with salt and pepper.
Ladle soup into serving bowls. Sprinkle with parsley.
Place water and fish of choice in heavy pot;
Simmer fish in 2 cups water for 15 minutes.
Drain off and reserve broth. Remove skin and bones from fish.
Saute the diced pork in a large pot until crisp. Saute onions and pork fat until golden brown. Add fish, celery, potatoes and bay leaf.
Measure reserved fish broth, plus enough boiling water to make 3 cups liquid.
Add to pot and simmer 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated.
Season with salt and pepper.
Makes 8 servings.