Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Connecticut Chowder
  Fish Chowder Clam Chowder  
CONTENTS · BIBLIOGRAPHIC RECORD

Connecticut Chowder

4 lb. cod or haddock
21/2 cups stewed and strained tomatoes
4 cups potatoes cut in 3/4 -inch cubes

3 tablespoons butter
11/2 -inch cube fat salt pork
2/3 cup cracker crumbs
1 sliced onion
Salt and pepper

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fish Chowder Clam Chowder  
 
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