Fish Chowder


4 pounds cod or haddock, with trimmings
1 stalk celery
1 bay leaf
1/4 teaspoon thyme
pinch of mace
2 onions
1/4 pound salt pork, diced fine
3 cups peeled, cubed potatoes
4 cups milk
2 tablespoons butter
salt and pepper


Bring to boil and simmer 3 cups water with the fish bones and trimmings together with the seasonings and a slice of onion. Meanwhile, fry the salt pork in a soup pot with the rest of the onions, chopped. Add the potatoes and fish, cubed, and cook about 10 minutes. Strain the fish stock into the soup pot. Add the milk and butter, bring to just under a boil, and then season to taste.


Makes 2 quarts.

Leave a Comment