4 lb (1.8 kg) cod or haddock, skinned, head and tail left on
1 1/2-inch (3.8 cm) cube fat salt pork
6 cups potatoes cut in 1/2-inch (1.3 cm) slices, OR 4 cups potatoes cut in 3/4-inch (2 cm) cubes — see notes
1 medium onion, sliced
1 tablespoon (18 g) salt
0.5 teaspoon (1 g) black pepper
3 tablespoons (45 g) unsalted butter
4 cups (960 ml) whole milk, scalded
8 common crackers (or pilot bread), split
Instructions
1. Remove the head and tail from the fish. Lift the flesh from the backbone and cut the fish into 2-inch (5 cm) pieces; set aside. Place the head, tail, and backbone (broken into pieces) in a heavy saucepan. Add 2 cups (480 ml) cold water and bring slowly to a boil over medium-low heat. Cook 20 minutes, until the stock is opaque and fragrant. Drain, reserving the liquid; discard solids.
2. Cut the salt pork into small dice and render (try out) in a heavy saucepan or Dutch oven over medium heat, 5-8 minutes, until the fat is liquid and the pieces are lightly golden. Add the sliced onion and cook 5 minutes, stirring occasionally, until the onion is softened and translucent. Strain the fat into the saucepan, discarding the pork solids and onion, and return the strained fat to the pot.
3. Bring a separate pot of water to a boil. Add the potatoes and parboil 5 minutes, until just beginning to soften at the edges but not cooked through. Drain and add the parboiled potatoes to the strained fat in the saucepan.
4. Add 2 cups (480 ml) boiling water to the potatoes and cook 5 minutes over medium heat, until the potatoes offer slight resistance when pierced with a knife.
5. Add the reserved fish-bone liquor and the fish pieces. Cover and simmer over low heat 10 minutes, until the fish is opaque throughout and flakes easily when pressed with a fork, and the potatoes are fully tender.
6. Scalding milk (technique): heat the 4 cups (960 ml) whole milk in a small saucepan over medium heat to just below boiling — 180°F (82°C) — until small bubbles form around the rim and steam rises; do not boil. Add the scalded milk to the chowder along with the salt, pepper, and butter. Stir gently to melt the butter.
7. Soak the split crackers in a small amount of cold whole milk just long enough to moisten, about 1-2 minutes, then add them to the chowder. Heat through over low heat, 2-3 minutes, until the crackers have softened and the chowder is steaming. Taste and adjust seasoning. Serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.