NVDAILY.COM | Reader Recipes

Posted December 5, 2013 | comments Leave a comment

Down East Fish Chowder

¼ lb. salt pork
2 lg. onions
5 lg. potatoes
1 lb. fish (Haddock is best)
2 c. milk
½ stick butter

Dice salt pork and onions. Saute together until onions are transparent and pork is crispy. Chop potatoes and cover with water; cook until tender. Add pork and onions. Add fish and cook for 5 mins. Add milk and simmer for 5 mins. DO NOT BOIL. Add butter. Season to taste with salt and pepper.

Carol Eggers
Front Royal

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