"Fish Chowder Is A Hearty Dish And Good For You Too..."


Skin three or four pounds of fresh fish and cut into convenient pieces for serving.

Cut a quarter of a pound of fat salt pork into dice, and fry crisp.

Skim out the dice and fry two sliced onions brown in the fat.

Strain the fat into a deep kettle, cover with sliced raw potatoes, add the fish, salt and pepper to season, and enough boiling water or fish stock to cover.

Simmer slowly until the fish is almost done, add two tablespoonfuls of butter, half a dozen split Boston crackers, four cupfuls of boiling milk, and the onion and pork dice.

Reheat and serve chowder with pilot crackers.

Return from Fish Chowder to Cape Cod Cooking