Connecticut Chowder

Ingredients

• 4 lb. cod or haddock
• 4 cups potatoes cut in ¾-inch cubes
• 1½-inch cube fat salt pork
• 1 sliced onion
• 2½ cups stewed and strained tomatoes
• 3 tablespoons butter
• ⅔ cup cracker crumbs
• Salt and pepper

Steps

1. Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.

More recipes with white fish, potatoes, pork, onion, tomatoes, butter or crackers

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.