Connecticut Chowder
A dish — cod or haddock and potatoes cut in ¾-inch cubes carry it.
contains glutencontains dairycontains fishcontains meat
Ingredients
US
Metric
- 1815 g cod or haddock
- 950 ml potatoes cut in ¾-inch cubes
- 1½-inch cube fat salt pork
- 1 sliced onion
- 590 ml stewed and strained tomatoes
- 44 ml butter
- 160 ml cracker crumbs
- Salt and pepper
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.
Nutrition (estimated, per serving)
| Calories | 456 |
|---|---|
| Protein | 4.2 g |
| Fat | 21.0 g |
| Carbs | 62.8 g |
| Fiber | 2.5 g |
| Sodium | 410 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States