Cape Cod Fish Chowder#2
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
haddock
fresh |
|
| 2 | ounces |
salt pork
diced |
|
| 2 | medium |
onions
sliced |
|
| 1 | cup |
celery
chopped |
|
| 4 | large |
potatoes
diced |
|
| 1 | each |
bay leaves
crumbled |
*
|
| 4 | cups |
milk
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
haddock
fresh |
|
| 57.8 | ml/g |
salt pork
diced |
|
| 2 | medium |
onions
sliced |
|
| 237 | ml |
celery
chopped |
|
| 4 | large |
potatoes
diced |
|
| 1 | each |
bay leaves
crumbled |
*
|
| 946 | ml |
milk
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Simmer haddock in 2 cups of water for 15 minutes.
Drain off and reserve the broth.
Remove the skin and bones from the fish.
Sauté the diced salt pork in a large pot until crisp.
Remove salt pork and sauté the onions in the 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.
