New England Chowder

Ingredients

• 5 lbs of Haddock or Cod fish
• 2 lbs of Salted Pork
• 3 Potatoes
• 1 box of Water Crackers
• 2 Onions
• 1 pint of water

Directions

1. In a large saucepan, cut salted pork into medium size cubes and cook until brown.
2. Cut onion into shreds and slice potatoes into thin slices. Slice fish into generous chunks.
3. In the large saucepan, alternate layers of potatoes, fish, broken water crackers, and onion. Continue until all material are used.
4. Add black pepper and salt for taste.
5. Pour fat scraps over and add in water to keep from sticking to pan.
6. Place lid over the pan and slow cook at low temperature for 45 minutes.
7. (Optional) If fish is not tender, add some fresh milk and let it come to a boil.

— Parker House, Boston, Sept. 23, 1873

Source — Cooking in Old Creole Days.

Prepared by Breanna Cooper

Louisiana Anthology

July 16, 2017