The fish chowder below first appeared in the Ford Motor Company’s, The Ford Treasury of Favorite Recipes from Famous Eating Places. From the collection of The Henry Ford.
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
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. www.bbbswillgrundy.org.
Order the cookbook at www.bryonyseries.com/Dalton_s_Dry_Goods.html..