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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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This is an old recipe handed down through the years. It always tasted best when made by a friend of mine who was a fisherman. There was nothing quite like sitting down with friends on a cold snowy night, enjoying this hot chowder, fresh biscuits and good conversation. Ingredients:
1/4 pound salt pork or bacon |
3 onions, sliced |
4 cups diced uncooked peeled potatoes |
9 cups water, divided |
2 cups milk |
1 tablespoon butter |
1-1/2 teaspoons salt |
1 teaspoon pepper |
2 to 3 pounds haddock fillets, cut into large chunks |
minced fresh parsley |
Directions:
1. Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon. Yield: 16-18 serving (about 5 quarts).
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