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New England Fish Chowder
1/4 lb Salt Pork
1/2 c Bacon, diced
2 lb Haddock Or Cod
Salt And Pepper, to taste
1/2 Bay Leaf
1/8 ts Thyme
4 Potatoes, peeled and diced
1 1/2 qt Milk/ Light Cream
Fry the salt pork in a heavy kettle unti crisp (use low heat). Remove salt pork and add onion to the fat and cook until tender, then add potatoes and enough water to cover them. Cook, covered, over moderate heat until potatoes are just tender but not soggy. Rinse the fish and cut crosswise in fairly large pieces. In another kettle or saucepan simmer the fish in just enough water to cover for about 15 minutes, or until it flakes easily. Strain the stock into the potato and onion mixutre. Take all bones and skin from the fish and add to the first kettle. Now melt the butter in a Dutch oven or kettle and blend in the flour and seasonings. Slowly add milk and cream, stirring until thickened and smooth. Add the fish mixture and simmer for about 15 minutes, covered.
Cool and store in the refrigerator overnight.
Before serving heat gently, stirring constantly. Do not boil, as boiling will toughen the fish. If the chowder is too thick, add some more chream while it is heating. Sprinkle with paprika and serve in deep bowls with crackers.
Makes 4 quarts.
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