Jfk'S Fish Chowder Recipe

Name: Jfk'S Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs haddock; 2 cups water; 2 ounces diced salt pork (or bacon); 2 onions, sliced; 4 large potatoes, peeled and diced; 1 cup celery, chopped; 1 bay leaf, crumbled; 1 teaspoon salt; fresh ground pepper; boiling water, as needed; 3 cups milk; 1 (13 ounce) can evaporated milk; 2 tablespoons butter

Servings: persons

2 lbs haddock
2 cups water
2 ounces diced salt pork (or bacon)
2 onions, sliced
4 large potatoes, peeled and diced
1 cup celery, chopped
1 bay leaf, crumbled
1 teaspoon salt
fresh ground pepper
boiling water, as needed
3 cups milk
1 (13 ounce) can evaporated milk
2 tablespoons butter

1
Simmer haddock in a fish-poaching pan for 15 minutes. Drain. Reserve fish, broth and bones.
2
In a 10-inch skillet, saute diced pork until crisp. Remove pork with a slotted spoon and reserve.
3
Saute onion in the pork fat until golden brown.
4
Add fish (flaked), bones, potatoes, celery, bay leaf, salt and pepper.
5
Pour in fish broth plus enough boiling water to make 3 cups of liquid and simmer for 30 minutes.
6
Add milk and evaporated milk and simmer for 5 minutes. Correct seasonings and remove bay leaf and ALL the bones.
7
Add butter. Serve in a heated soup tureen and sprinkle top with salt pork.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs haddock, 2 cups water, 2 ounces diced salt pork (or bacon), 2 onions, sliced, and more.

Yes, Jfk'S Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jfk'S Fish Chowder

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