German Chowder
A dish where haddock and carrot do the work.
contains glutencontains dairycontains eggscontains fishcontains meat
Ingredients
US
Metric
- 3 lb. haddock
- 1 quart cold water
- 2 slices carrot
- Bit of bay leaf
- Sprig of parsley
- 1 cracker, pounded
- Salt, pepper, cayenne
- 2 tablespoons melted butter
- Few drops onion juice
- 1 beaten egg
- 1 quart potatoes cut in ¾-inch cubes
- 2–inch cube fat salt pork
- 1 sliced onion
- 5 tablespoons flour
- 1 quart scalded milk
- ¼ cup butter
- 8 common crackers
Make it lactose-friendly
- 2 tablespoons melted butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 quart scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.
Nutrition (estimated, per serving)
| Calories | 383 |
|---|---|
| Protein | 29.0 g |
| Fat | 13.6 g |
| Carbs | 35.7 g |
| Fiber | 3.0 g |
| Sodium | 914 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States