JFK Chowder

Contributed By: Terry Borden


2 pounds haddock, deboned
3 cups water
2 ounces salt pork, diced
2 onions, sliced
4 large potatoes, diced
1 cup celery, chopped
1 bay leaf
1 teaspoon salt
ground black pepper, to taste
1 quart of milk
2 tablespoons butter


1 In a soup pot on the stove-top over medium heat, add in the haddock and 2 cups of water.
2 Bring to a simmer for 15 minutes.
3 Drain, reserving the broth and the fish.
4 Sauté the salt pork in the soup pot until crisp. Remove the pork with a slotted spoon and set aside, reserving the fat in the pot.
5 Sauté the onions in the pork fat until golden brown, about 3 minutes.
6 Add the reserved fish, potatoes, celery, bay leaf, salt, and pepper.
7 Pour in the reserved fish broth and the remaining cup of water.
8 Simmer until the potatoes are fork-tender, about 30 minutes.
9 Remove the bay leaf.
10 Add the milk and butter and simmer for 5 minutes.
11 Serve hot, sprinkled with the reserved salt pork.

Helpful Hints:

Time: 45 minutes
Yield: 6 servings

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