New England Chowder Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Salt pork, diced
6: To 7 potatoes,
1 tbsp: Flour,
Salt and pepper,
2 medium: Onions, sliced
4: To 6 cups milk, scalded
2 tbsp: Melted butter or butter substitute,
Directions:
Fry salt pork until brown. Add onions, and the potatoes which have
been pared, sliced thinly, and slices quartered. Season to taste.
Cover with boiling water. Simmer until vegetables are tender. Add the
distinctive ingredient. Add milk. Heat to boiling. Add the flour
which has been blended with the butter. Cook 5 minutes. Serve with
hot crisp crackers. The distinctive ingredient may be baked fish;
small clams, fresh or canned or coarsely chopped large ones; or corn,
diced tomato, and parsnips. The vegetables should be cooked until
tender before the milk is added. Salt fish, soaked, cooked and
flaked, or shredded canned salmon, may be substituted for fresh fish.
8 servings.
Florence Taft Eaton, Concord, MA.
Source from luhu.jp
been pared, sliced thinly, and slices quartered. Season to taste.
Cover with boiling water. Simmer until vegetables are tender. Add the
distinctive ingredient. Add milk. Heat to boiling. Add the flour
which has been blended with the butter. Cook 5 minutes. Serve with
hot crisp crackers. The distinctive ingredient may be baked fish;
small clams, fresh or canned or coarsely chopped large ones; or corn,
diced tomato, and parsnips. The vegetables should be cooked until
tender before the milk is added. Salt fish, soaked, cooked and
flaked, or shredded canned salmon, may be substituted for fresh fish.
8 servings.
Florence Taft Eaton, Concord, MA.
Source from luhu.jp
Tags
Soups