JFK Chowder

Posted: December 1

Time: 45 minutes

Yield: 6 servings

recipe image

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.


• 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


Step 1

In a soup pot on the stove-top over medium heat, add in the haddock and 2 cups of water.

Step 2

Bring to a simmer for 15 minutes.

Step 3

Drain, reserving the broth and the fish.

Step 4

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.

Step 5

Sauté the onions in the pork fat until golden brown, about 3 minutes.

Step 6

Add the reserved fish, potatoes, celery, bay leaf, salt, and pepper.

Step 7

Pour in the reserved fish broth and the remaining cup of water.

Step 8

Simmer until the potatoes are fork-tender, about 30 minutes.

Step 9

Remove the bay leaf.

Step 10

Add the milk and butter and simmer for 5 minutes.

Step 11

Serve hot, sprinkled with the reserved salt pork.

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