Fish Chowder

Last year, Earl and Jacob went fishing and they were nice enough to give me a fresh pan fried fillet for dinner. I was thinking about that tonight and how great it would be to go fishing (HINT, HINT EARL!!) and make some fresh Fish Chowder.

I looked in my Hannah Glasse cookbook and found her way of making chowder. I transcribed it to make it easier to fix

FISH CHOWDER

3 slices  salt pork, diced ( I would imagine 3 or 4  good slices of bacon would do the trick too)
2 medium potatoes chopped small (I figure 1/2 inch cubes

1 yellow onion, finely diced
 haddock or trout or any white fish, about 2 fish or 4 fillets, cut into 1″ chunks
2 c water
1.5 c milk

1/2 cup cream

2 tsp salt
1 tsp pepper
2 tbsp butter
3 tbsp finely diced parsley or chives

slice of toasted bread per bowl

Place about 1 fillet in a pot with 2 c cold water. Bring to boil and boil 10 minutes.(This makes the fish stock)

Once that gets going, in a dutch oven , fry up the salt pork over medium heat to extract all the fat. Once the bits are crispy and brown, remove them and replace with diced potato and onion. Cook 5 minutes over medium-high or until softened, stirring frequently. By now the fish broth is done, so add it (and the fish if you like) to the potato and onion, then spread the cubed fish atop the veggies. Allow to steam (i.e. don’t stir) for 10 minutes.

 Add milk, cream, salt & pepper. Bring to *almost* a boil (don’t let it bubble up big!) then reduce to medium-low, cover, and simmer about an hour.

Immediately before serving, stir in the butter and the salt pork bits, put a slice of toast in the bottom of each bowl, then ladle the soup over the toast  and garnish with parsley or chives and additional pepper.

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