America’s 35th president was a New Englander through and through. Among his favorite meals was a delicately flavored, creamy chowder which reminded him of his home state. JFK Chowder is fantastically filled with bites of tender white fish and hearty potatoes. It’s a rich, warming dish perfect for cold winter nights or de-stressing after busy days. JFK Chowder is a soup of Camelot caliber.
Ingredients
- 2 pounds haddock, deboned
- 3 cups water
- 2 ounces salt pork, diced
- 2 onions, sliced
- 4 large potatoes, diced
- 1 cup celery, chopped
- 1 bay leaf
- 1 teaspoon salt
- ground black pepper, to taste
- 1 quart of milk
- 2 tablespoons butter
Directions
Step 1 –In a soup pot on the stove-top over medium heat, add in the haddock and 2 cups of water.
Step 2 –Bring to a simmer for 15 minutes.
Step 3 –Drain, reserving the broth and the fish.
Step 4 –Sauté the salt pork in the soup pot until crisp. Remove the pork with a slotted spoon and set aside, reserving the fat in the pot.
Step 5 –Sauté the onions in the pork fat until golden brown, about 3 minutes.
Step 6 –Add the reserved fish, potatoes, celery, bay leaf, salt, and pepper.
Step 7 –Pour in the reserved fish broth and the remaining cup of water.
Step 8 –Simmer until the potatoes are fork-tender, about 30 minutes.
Step 9 –Remove the bay leaf.
Step 10 –Add the milk and butter and simmer for 5 minutes.
Step 11 –Serve hot, sprinkled with the reserved salt pork.