Fish Chowder Recipe

“This is exactly how Mom would make our fish chowder, except she’d place a pat of butter in the bottom of the bowl before adding the hot soup. It forms a golden ripple of delight!” Heather M.

• 1 1/2 lb. Cod fish fresh or frozen
• 1/2 cup diced celery
• 2 cups hot water
• 2 cups diced raw potatoes
• 1/8 tsp. Pepper
• 1/4 lb. Salt pork (optional)
• 1/2 cup finely chopped onion
• 1 chicken bouillon cube
• 1 tsp. Salt
• 2 cups whole milk

Thaw fish or fillets if frozen. Cut into medium pieces. Dice salt pork into 1/2-inch pieces. Fry in a large saucepan until crisp and brown. Remove and drain cubes on paper towel. Add onion and celery to drippings. Cook 5 minutes, stirring frequently. Dissolve bouillon cube in hot water. Add to potatoes, seasonings and other vegetables (celery and onion) cover and simmer until potatoes are tender, about 10 minutes. Place fish, cover and simmer until fish is a milky white showing that it is cooked, about 10 minutes. Add milk, heat gently for a few minutes to blend flavors. Taste and correct seasoning. Serve garnished with pork cubes. (Pork cubes optional).