1/4 pound cubed salt pork (or bacon)
4 cups of diced potatoes
3 pounds of white fish
3 onions, sliced
2 cups whole milk, scalded
1 teaspoon salt
1 tablespoon of butter
1/4 teaspoon of pepper
Fry salt pork, remove pork, add onions, potatoes and half the salt.
Cover with hot water, cook until potatoes are tender. Cut fish into
three pieces and simmer in boiling water in seperate dish (salt water).
Put fish and strained fish stock into heated chowder dish. Add milk,
butter and pepper. Season to taste. Serves 5.
“Quoddy Fish Chowder.” Recipe. Maine Cooking and the Accomplished Cook, or, The Whole Art and Mystery of Cookery, fitted for all Degrees and Qualities. Down East recipes dating from 1664. Ninth Edition – June 1, 1965. Rockland, Maine: Courier-Gazette, Inc., 1965. 19.