Connecticut Chowder

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 4 lb. cod or haddock.
  • 4 cups potatoes cut in Ā¾ inch cubes.
  • 1Ā½ inch cube fat salt pork.
  • 1 sliced onion.
  • 2Ā½ cups stewed and strained tomatoes.
  • 3 tablespoons butter.
  • ā…” cup cracker crumbs.
  • Salt and pepper.

    Method

    Prepare as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.