America's 35th president was a New Englander through and through. Among his favorite meals was a delicately flavored, creamy chowder which reminded him of his home state. JFK Chowder is fantastically filled with bites of tender white fish and hearty potatoes. It's a rich, warming dish perfect for cold winter nights or de-stressing after busy days. JFK Chowder is a soup of Camelot caliber.
Ingredients• 2 pounds haddock, deboned • 3 cups water • 2 ounces salt pork, diced • 2 onions, sliced • 4 large potatoes, diced • 1 cup celery, chopped • 1 bay leaf • 1 teaspoon salt • ground black pepper, to taste • 1 quart of milk • 2 tablespoons butter
In a soup pot on the stove-top over medium heat, add in the haddock and 2 cups of water.
Bring to a simmer for 15 minutes.
Drain, reserving the broth and the fish.
Sauté the salt pork in the soup pot until crisp. Remove the pork with a slotted spoon and set aside, reserving the fat in the pot.
Sauté the onions in the pork fat until golden brown, about 3 minutes.
Add the reserved fish, potatoes, celery, bay leaf, salt, and pepper.
Pour in the reserved fish broth and the remaining cup of water.
Simmer until the potatoes are fork-tender, about 30 minutes.
Remove the bay leaf.
Add the milk and butter and simmer for 5 minutes.
Serve hot, sprinkled with the reserved salt pork.