JFK’s Favorite New England Fish Chowder
I’m not one for fish or clam chowder, but this one comes out very good. President Kennedy loved this recipe.
- 2 pounds haddock
- 2 ounces salt pork, diced
- 1 large onion, sliced
- 4 large potatoes, diced
- 1 cup celery, chopped
- bay leaf
- 1 teaspoon salt
- freshly ground black pepper
- 1 quart milk
- 2 tablespoons butter
- Put the haddock in a soup pot with 2 cups water and simmer for 15 minutes. Drain, reserving the broth. Remove any bones from the fish and set fish aside.
- Saute the salt pork in the soup pot until crisp. With a slotted spoon, remove the pork and set aside. Saute the onions in the pork fat until golden brown. Add the fish, potatoes, celery, bay leaf, salt, and pepper to taste.
- Pour in the reserved fish broth plus enough boiling water to make 3 cups liquid. Simmer for 30 minutes. Add the milk and butter and simmer for 5 minutes. Serve the chowder sprinkled with the diced pork.