Monday, January 3, 2011


Being a Minnesotan now a Tucsonan via California I really have no right laying claim to a chowder recipe. But... it is a great simple method to make something warm and satisfying easily with few ingredients. There are people who can tell you a lot more about it than I can, like John Thorne in his book; Serious Pig: An American Cook in Search of His Roots. This here is the method I use.


1 handful of salt pork cut into medium dice
2 small onions diced medium
8 medium potatoes peeled and diced medium large (I like Russet Burbanks)
1 pound boneless skinless cod fillet
cream or half & half
salt & pepper

Heat soup pot over medium heat. Cook the salt pork pieces, stirring frequently until it has given up it's fat and is brown. Set pork pieces aside.

Add the onion and cook, stirring occasionally, until translucent.

Add the potato chunks and enough water to cover. Increase heat to high and bring to a boil. Continue to boil the potatoes over high heat for 10 minutes. This allows them to release the starch that will thicken the soup.

Place the cod fillet(s) in the pot. Cook 10 minutes or until the cod begins to flake apart.

Break the fish into small chunks, I did it with the wooden spoon in my hand, and remove from heat.

At this point I taste for salt and season with pepper and place at the back of the stove to "age" until ready to serve.

When ready, bring back to a boil and remove from heat, stir in enough cream or half and half and taste for seasoning. Add salt and pepper in necessary.

This also works great with chunks of cooked chicken instead of the fish. I am sure that almost any seafood would work but the cod is so mild that you can still taste the potatoes.


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