Recipes > Soup > Fish Chowder

Fish Chowder


  • 3 pounds of fresh codfish
  • 2 onions
  • 1/2 pound of salt pork
  • 6 potatoes
  • salt
  • white pepper
  • flour
  • 1 1/2 pints of milk
  • 1 handful of oyster crackers


The codfish well boiled and the bones carefully removed. The onions chopped fine and fried with the salt pork, cut into small dice. The potatoes cut small, a pint of water, a little salt and white pepper. Stew for twenty minutes, thicken slightly with a little flour; add the milk, and let all boil up once, stirring thoroughly. Put the oyster crackers into a hot tureen, and pour the mixture over them.


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The Century Cook Book (1901).

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