Sunday, September 13, 2015

Fish Chowder

When Melissa and her family arrived in Munsonville, they stopped for lunch at Sue’s Diner on Main Street, a dingy, squat-looking gray building with surprisingly good food. Still, Melissa and Brian played it safe and ordered cheeseburgers. 

Fish Chowder
By the former Green Shutters Inn, Mahone Bay, Nova Scotia

2 ½ pounds fish (halibut, cod, or haddock)
2 ounces salt fat pork
1 large onion
2 medium-size potatoes
1 quart milk or cream
6 crackers
Salt and pepper

Dice pork, onions, and potatoes. Boil fish in small amount of water until nearly separated from the bones. Remove skin and bones; break up any large pieces of fish. Save water. Fry pork in soup pot until cubes are a delicate brown. Add onion, potatoes, and fish water. When the potatoes are soft, add fish, milk, or cream. Heat, but do not boil! Roll crackers and add to chowder. Season to taste and serve.

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

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