Fish Chowder

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 lb. cod or haddock.
  • 6 cups potatoes cut in ¼ inch slices, or
  • 4 cups potatoes cut in ¾ inch cubes.
  • 1 sliced onion.
  • inch cube fat salt pork.
  • 1 tablespoon salt.
  • teaspoon pepper.
  • 3 tablespoons butter.
  • 4 cups scalded milk.
  • 8 common crackers.


Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling point; cook twenty minutes. Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water and cook five minutes. Add liquor drained from bones and fish; cover, and simmer ten minutes. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten. Pilot bread is sometimes used in place of common crackers.