Philadelphia Fish Chowder, 1886

1. 1

   Cut fish, potatoes, onion and bacon or ham into pieces about 1/2-inch square.

2. 2

   Put bacon and onion into a frying pan; stir and fry them a light brown.

3. 3

   Put a layer of potatoes in saucepan; then a layer of fish; then a sprinkling of onion and bacon; then a layer of tomatoes; then sprinkle of thyme, marjoram, salt and pepper and continue alternating until all is in (last layer is potatoes).

4. 4

   Add water.

5. 5

   Cover with lid and simmer over moderate fire for 20 minutes.

6. 6

   Do not stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.