Serves: 4
Total Calories: 605
Place fish in saucepan; cover with cold salty water. Bring to boil and boil for 5 minutes. Save stock. Remove any skin on the fish. Fry the salt pork (or bacon) until fat is rendered. Remove pork and drain on paper towels. Sauté onion in fat; add potatoes and boiling water. Boil for 5 minutes. Add fish and reserved stock. Simmer another 15 minutes. Check potatoes for doneness. Season with salt and pepper. Add milk, butter, and crackers. (In Belford, the cooks always added a small can of corn.)
This Fish Chowder, Jersey Shore recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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