Chicken and Pork Chowder

United States

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 5lb chicken
  • 4oz fat salt pork
  • 8oz onions
  • 8 cloves
  • ½ teaspoon dried marjoram
  • 1 bay leaf
  • salt and pepper
  • 4 large potatoes
  • ¾ pint milk


    Cut up the chicken. Remove any yellow chicken fat and put it in a frying pan, together with the pork cut in small pieces. Heat the fat gently, and then brown the pieces of chicken in this fat. Put the chicken pieces in a large saucepan. Slice the onion and brown the slices in the same fat. Put the onion slices into the saucepan together with the cloves, marjoram, bay leaf, salt and pepper. Add the pan juices from the frying pan which has been lightly rinsed with boiling water. Cover the chicken with warm water, and simmer until the flesh leaves the bones. Take out the bones. Dice the potatoes and add these to the chowder, and simmer until they are tender. Add the milk, and bring to the boil, but do not boil. Add seasoning if required.