JFK's Favorite New England Fish Chowder Recipe
A classic New England fish chowder recipe known as one of President John F. Kennedy’s favorite soups. Made with haddock, potatoes, onion, milk, butter, and salt pork, it’s simple, historic, and deliciously comforting.
Servings: 6 servings
Calories: 389kcal
Ingredients
- 2 pounds haddock
- 2 ounces salt pork diced
- 1 large onion sliced
- 4 large potatoes diced
- 1 cup celery chopped
- bay leaf
- 1 teaspoon salt
- freshly ground black pepper
- 1 quart milk
- 2 tablespoons butter
Instructions
- Put the haddock in a soup pot with 2 cups water and simmer for 15 minutes. Drain, reserving the broth. Remove any bones from the fish and set fish aside.
- Saute the salt pork in the soup pot until crisp. With a slotted spoon, remove the pork and set aside. Saute the onions in the pork fat until golden brown. Add the fish, potatoes, celery, bay leaf, salt, and pepper to taste.
- Pour in the reserved fish broth plus enough boiling water to make 3 cups liquid. Simmer for 30 minutes. Add the milk and butter and simmer for 5 minutes. Serve the chowder sprinkled with the diced pork.
Nutrition
Calories: 389kcal | Carbohydrates: 35g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 1081mg | Potassium: 1372mg | Fiber: 4g | Sugar: 10g | Vitamin A: 603IU | Vitamin C: 30mg | Calcium: 255mg | Iron: 1mg