Grandpa Alvah's Fish Chowder
We live next door to my grandpa-in-law who will make this chowder for us every once in a while. He makes the absolute best! While this is his recipe, I can't quite get mine to taste as good as his. He tells me that when Im 91 like him, my chowder will then be as good. If you like your chowder a little thicker, you can substitute 1 cup of half and half for 1 cup of milk or add a little extra evaporated milk. This chowder will taste even better if made a day ahead and allowed to "set" overnight. When reheating, do it slowly so as not to boil.
Ingredients
6 serv.Step-by-step instructions
- 1
Fry the diced salt pork in a large pot until golden in color.
- 2
Remove salt pork scraps and set aside.
- 3
Add onions and cook for 5 minutes or until tender.
- 4
Place diced potatoes on top of onions and add enough water so it comes up to the top of the potatoes.
- 5
Place fish on top of potatoes.
- 6
Season with pepper, salt and add butter.
- 7
Bring to a boil and then lower heat to low and simmer until fish and potatoes are cooked.
- 8
You want to stir as little as possible, and very gently because the fish should remain in fairly large pieces.
- 9
(You do not want the fish all flaked apart and especially not all mushy) Pour in evaporated milk and regular milk.
- 10
Heat thoroughly, but do not bring to a boil.
- 11
Serve reserved pork scraps sprinkled on top of chowder or on the side.
- 12
Chowder will be better if allowed to sit overnight.
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