Soup
Fannie Farmer’s New England Fish Chowder
A milk-based cod chowder with sliced potatoes, onion, salt pork, butter, and softened crackers.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 1 1/2 lb skinless cod or haddock fillets, cut into 2-inch pieces
- 4 cups Yukon Gold potatoes, sliced 1/4 inch thick
- 1 medium yellow onion, thinly sliced
- 2 oz salt pork, cut into small pieces
- 3 cups low-sodium fish stock or water
- 2 cups whole milk, scalded
- 1 tbsp unsalted butter
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 6 plain saltine crackers, split and lightly moistened with milk
Make it happen
Directions
- 1
Cook the salt pork in a heavy pot over medium-low heat until its fat renders. Add the onion and cook for 5 minutes.
- 2
Add the potatoes and fish stock. Bring to a simmer, cover, and cook for 10–12 minutes, until the potatoes are nearly tender.
- 3
Add the fish, cover, and simmer gently for 8–10 minutes, until it flakes and reaches 145°F.
- 4
Stir in the scalded milk, butter, salt, pepper, and moistened crackers.
- 5
Warm gently without boiling, then taste and adjust seasoning before serving.
Estimated per serving
Nutrition at a glance
Recipe makes 6 servings. Values are planning estimates, not medical advice.