Sunday Night Soups: Fannie Farmer'S 1918 Fish Chowder Recipe

1. 1

   Put head, tail, and backbone, broken in pieces, in stew pan; add two cups cold water and bring slowly to boil; cook 20 minutes. Drain and reserve stock.

2. 2

   Cut salt pork in small pieces and

3. 3

   out, add onion, and fry 5 minutes; strain fat into stewpan.

4. 4

   Parboil potatoes 5 minutes in boiling water to cover; drain and add potatoes to fat; then add 2 cups boiling water and cook 5 minutes.

5. 5

   Add liquor drained from bones, then add the fish; cover, and simmer 10 minutes.

6. 6

   Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten, otherwise they will be soft on the outside but dry on the inside.

7. 7

   Using a Microplane or similar grater, grate dried chipotle atop the individual bowls of chowder. Serve immediately.

8. 8

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