Down East Fish Chowder

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1/4 lb salt lamb, cut into small pieces
• 2 onions, peeled and sliced
• 3 cups potatoes, peeled and cut into 1/2-inch cubes
• 4 cups water, boiling
• 3 lbs cod (either salt or fresh) or 3 lbs haddock, cut into bite-sized pieces
• 1 3/4 cups evaporated milk
• 1 tablespoon salt
• 1/8 teaspoon pepper
• 1 tablespoon parsley, minced
• 1 tablespoon butter or 1 tablespoon bacon fat
• 1 tablespoon flour
• pilot cracker

Recipe

• 1 fry salt lamb slowly in soup kettle.
• 2 add sliced onions and cook for five minutes.
• 3 add potatoes boiling water and fish; simmer slowly until potatoes are tender.
• 4 add evaporated milk, salt, pepper and parsley.
• 5 melt butter or bacon fat in a small frying pan.
• 6 add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
• 7 cook an additional five minutes.
• 8 pour over pilot crackers and serve.