"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

New England Fish Chowder Recipe

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This recipe for New England Fish Chowder, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Haegele
Added: Friday, February 29, 2008


1/2 lb. bacon diced
1c. chopped onion
1/2c. chopped celery
2 Tbsp. all-purpose flour
2c. water
1 bay leaf
1 tsp. dried dill weed
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp black pepper
1 lb. cod, haddock, or halibut fillets , skinned boned and cut into 1-inch pieces
2c. milk or half-and-half
chopped fresh parsley (optional)

1. Cook bacon in 5 qt. Dutch oven over medium-high heat, stirring occasionally. Remove with slotted spoon; drain on paper towels. Add onion and celery to drippings. Cook and stir until onion is soft. Stir in potatoes; cook 1 minute. Stir in flour; cook 1 minute longer

2. Add water, bay leaf, dill weed, salt, thyme and pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 25 minutes or until potatoes are fork tender. Add fish; simmer, covered, 5 minutes or until fish begins to flake when tested with fork. Discard bay leaf. Add bacon to chowder. Add milk; heat through (Do not boil) Ladle into soup bowls. Garnish with parsley if desired




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