Main Meal Recipes > Connecticut Chowder
4 cups diced raw potatoes
1 1/2 inch cube fat salt pork
1 onion peeled and sliced
2 1/2 cups tinned tomatoes (no juice)
3 tablespoons butter
two thirds cup cracker crumbs
salt and pepper
1/2 pint fish stock
(see measure conversions for more information)
- Cut flesh into 2" pieces.
- Cut the pork into small pieces and fry.
- Add the onions.
- Remove the onions and pork, leaving the fat in the pan.
- Parboil the potatoes in the fish stock and add to the fish in the pan.
- Cook for 5 minutes.
- Cover and simmer for 10 minute.
- Add the tomatoes, cracker crumbs and seasoning.
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Comment Script
How to make Connecticut chowder:
A tasty and quick lunch dish.
Ingredients
2 large fillets cod or haddock4 cups diced raw potatoes
1 1/2 inch cube fat salt pork
1 onion peeled and sliced
2 1/2 cups tinned tomatoes (no juice)
3 tablespoons butter
two thirds cup cracker crumbs
salt and pepper
1/2 pint fish stock
(see measure conversions for more information)
Method
- Remove bones from the fish.- Cut flesh into 2" pieces.
- Cut the pork into small pieces and fry.
- Add the onions.
- Remove the onions and pork, leaving the fat in the pan.
- Parboil the potatoes in the fish stock and add to the fish in the pan.
- Cook for 5 minutes.
- Cover and simmer for 10 minute.
- Add the tomatoes, cracker crumbs and seasoning.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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