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New England Fish Chowder Aescalapain Cook Book Miss Beatrice Stanley Yield: 4-5 servings 1 lb. fillet of haddock 2 cups sliced potatoes 1 cup sliced onions 1 can evaporated milk (Carnation preferred) 1 cup whole milk 2 Tbsp. butter Water to cover the vegetables Salt and pepper to taste Place sliced potatoes and onions in a 4 to 6 quart pan and cover with water (about 1 cup), add 1 Tbsp. salt and pepper to taste. Simmer until vegatables are tender. Meanwhile, prepare fish by removing skin and bones and cut into pieces about 2 to 3 inches square. When vegetables are done, place fish on top (do not stir into mixture) and cook until fish is white and comes apart easily when tested with a fork. Add milk and heat but do not boil. Add butter and test for seasoning - more salt is usually needed. Miss Stanley adds: this chowder improves by being placed in refrigerator and then reheated. As in cooking originally, care must be taken not to boil it. If it cannot be watched carefully, I suggest heating in a double boiler. |
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