The popularity of fish chowder in New England goes back to the region's earliest days, but the word "chowder" is derived from the French word "chaudière", meaning "kettle." Today haddock is the most commonly used fish in this savory milk-based stew.
1.5 lbs fresh haddock
2 cups raw potatoes, diced
2 medium onions, sliced
2 oz salt pork, diced (optional)
1 tsp salt
1 cup milk
1 teaspoon butter or margarine
1/4 teaspoon pepper
1. Fry salt pork and set aside.
2. Place potatoes, onions, and 1/2 tsp salt in a heavy saucepan.
3. Cover potatoes and onions with hot water. Cover and cook on medium heat for 15 minutes or until potatoes are barely tender.
4. Cut haddock into several large chunks and place in a separarte saucepan.
5. Add 1/2 tsp salt and enough boiling water to cover the fish.
6. Cover and cook on low about 15 minutes or until fish flakes with a fork. Remove from heat.
7. Add fish and the liquid it was cook in to the pot containing the potatoes and onions.
8. Scald the milk and add it to the fish and potatoes.
9. Heat through, about 5 minutes.
10. Add butter and pepper.
Serve with a hearty bread, fresh biscuits, or soup crackers.
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