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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

JFK CHOWDER SOUP Recipe

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This recipe for JFK CHOWDER SOUP is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 LBS 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
PEPPER TO TASTE
1 QUART WHOLE MILK
2 TABLESPOONS BUTTER
Directions:
Directions:
1. IN 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. SAUTE THE PORK IN THE SOUP POT UNTIL CRISP. REMOVE THE PORK
WITH SLOTTED SPOON AND SET ASIDE. RESERVING THE FAT IN POT.
5. SAUTE THE ONIONS IN THE PORK FAT UNTIL GOLDEN BROWN, ABOUT
3 MINUTES.
6. ADD THE FISH, POTATOES, CELERY, BAY LEAF, SALT AND PEPPER.
7. POUR IN THE RESERVED FISH BROTH AND THE REMAINING CUP OF
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.

 

 

 

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