The Best Haddock Chowder Ever

1. 1

   In a 3 qt. stock pan:

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   1.Fry 1/4 salt pork slowly (20 mins. or more) and add 3 tbsp chopped onion and saute.

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   2. Add 1 cup clam juice and heat to aimmer.

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   3. Add 2 cups chopped potatoes-Cover and simmer until tender.

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   **(Do not overcook. 10 mins. should be enough depending on size of potato cubes.)

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   In a separate pan:

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   1.Heat 2 cups light cream & 1 cup milk. Thicken with 3 tsps or more of cornstarch,

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   Season with salt & pepper.

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   2. Add milk mixture to stock pan. Lay 1 lb. haddock in pot. Remove from Heat, cover, and let cure for 1 hr. or more.

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    Re-heat gently and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.