JFK’s New England Fish Chowder

  • Yield servings

And so, my fellow Americans, ask not what your country can cook for you; ask what you can cook for your country. --How about JFK's recipe for fish chowder?


2 pounds haddock
2 ounces salt pork, diced
2 onions, sliced
4 large potatoes, diced
1 cup chopped celery
1 bay leaf, crumbled
1 quart milk
2 tablespoons butter
1 teaspoon salt
Freshly ground black pepper


Simmer haddock in 2 cups water for 15 minutes. Drain. Reserve broth. Remove bones from fish. Saute diced pork until crisp, remove and set aside. Saute onions in pork fat until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper. Pour in fish broth plus enough boiling water to make 3 cups of liquid. Simmer for 30 minutes. Add milk and butter and simmer for 5 minutes. Serve chowder sprinkled with pork dice.

–Recipe courtesy of the National Archives. Ingredients, measurements and instructions remain accurate to historical records.



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