About
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, divided
- 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 milk
- 2 tablespoons butter
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -In a soup pot on the stovetop over medium heat, add in the haddock and 2 cups of the water.
Step 2 -Allow it to a simmer for 15 minutes.
Step 3 -Drain the haddock, reserving the cooking liquid.
Step 4 -Sauté the salt pork in the same pot until crisp. Remove the pork with a slotted spoon and set it 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 haddock, the potatoes, the celery, the bay leaf, the salt, and the pepper.
Step 7 -Pour in the reserved cooking liquid and the remaining water.
Step 8 -Simmer until the potatoes are fork-tender, about 30 minutes.
Step 9 -Remove and discard the bay leaf.
Step 10 -Add the milk and the butter and allow the chowder to simmer for 5 minutes.
Step 11 -Serve hot sprinkled with the reserved salt pork and the parsley.
