Fish Chowder

1/4 lb. fat salt pork, sliced   

3 cups boiling water

2 cups diced uncooked fish   

1 pint milk

6 small potatoes, large dice

3 biscuits, crumbled

2 onions, diced fine

       Salt and pepper

1.  Fry salt pork in a deep kettle.

2.   When crisp remove pieces of pork and put fish, potatoes and onions in kettle.

3.  Cover with the boiling water.

4.  Simmer one-half hour, or until the potato is tender.

5.  Add the milk and cook five minutes longer. Season with salt and pepper.

6.  Just before serving, add the biscuits.

Variations:

Down East Fish Chowder-Use salt cod for the fish. Add 1 Tbsp. minced parsley and 1/8 tsp. pepper Thicken with 1 Tbsp. white roux when milk is added.

Fish Mulligan-Omit biscuits and milk and add 1/3 cup uncooked rice and 2 Tbsps. minced parsley with fish and vegetables. Add 3 cups water.

Oyster Chowder-Use, 1 quart oysters, instead of fish. Use only 2 cups water and when potatoes and onions are tender, add oysters to boiling soup mixture and cook until the edges curl. Add milk and heat to boiling.

 Shrimp Chowder-Use 1 lb. cooked shrimp. Add shrimp with the milk. Add 1 cup diced celery with onions and potatoes.©Al (Alex-Alexander) D. Girvan. All rights reserved.