Bar Harbor Fish Chowder
Although the recipe calls for discarding the salt pork, many people like to add it to the soup at the end to create an interesting array of flavors.
Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- 2 cups milk
- 1⁄4 lb. salt pork, cut into 1⁄2-inch pieces
- 4 cups cubed small red potatoes, cut into 1⁄2-inch pieces
- 3 medium onions, peeled and sliced
- 2 tsp. salt, divided
- 3 lbs. flounder, haddock, or cod, cut into large chunks
- 1 Tbsp. butter
- 1⁄4 tsp. ground black pepper
- 1⁄4 cup chopped fresh parsley
- Scald the milk by heating it in a saucepan on medium heat until a thin film appears on top.
- Fry the salt pork in a large skillet. Set aside, leaving the drippings in the pan. Add the potatoes, onions, and 1⁄2 teaspoon salt. Cover with hot water and cook over medium heat, covered, for 15 minutes or until the potatoes are just tender.
- Meanwhile, place the fish in another saucepan. Add boiling water to cover and the remaining 1 1⁄2 teaspoons salt. Cook slowly, covered, until the fish is fork-tender, about 15 minutes. Remove from heat. Strain and reserve liquid.
- Remove any bones from the fish. Add the fish and strained liquid to the potato-onion mixture. Pour in the milk and heat through, about 5 minutes. Mix in the butter and pepper. Sprinkle with parsley and serve at once.