Recipe Background
America's 35th president was a New Englander through and through. Among his favorite meals was a delicately flavored, creamy chowder which reminded him of his home state. JFK Chowder is fantastically filled with bites of tender white fish and hearty potatoes. It's a rich, warming dish perfect for cold winter nights or de-stressing after busy days. JFK Chowder is a soup of Camelot caliber.
America's 35th president was a New Englander through and through. Among his favorite meals was a delicately flavored, creamy chowder which reminded him of his home state. JFK Chowder is fantastically filled with bites of tender white fish and hearty potatoes. It's a rich, warming dish perfect for cold winter nights or de-stressing after busy days. JFK Chowder is a soup of Camelot caliber.
Ingredients
- 2 pounds haddock deboned
- 3 cups water divided
- 2 ounces salt pork diced
- 2 onions sliced
- 4 large potatoes diced
- 1 cup celery chopped
- 1 bay leaf
- 1 teaspoon salt
- ground black pepper to taste
- 1 quart milk
- 2 tablespoons butter
- fresh parsley optional, to taste, chopped, for garnish
Directions
- In a soup pot on the stovetop over medium heat, add in the haddock and 2 cups of the water.
- Allow it to a simmer for 15 minutes.
- Drain the haddock, reserving the cooking liquid.
- Sauté the salt pork in the same pot until crisp. Remove the pork with a slotted spoon and set it aside, reserving the fat in the pot.
- Sauté the onions in the pork fat until golden-brown, about 3 minutes.
- Add the haddock, the potatoes, the celery, the bay leaf, the salt, and the pepper.
- Pour in the reserved cooking liquid and the remaining water.
- Simmer until the potatoes are fork-tender, about 30 minutes.
- Remove and discard the bay leaf.
- Add the milk and the butter and allow the chowder to simmer for 5 minutes.
- Serve hot sprinkled with the reserved salt pork and the parsley.
×
