"Short Wave Sportfishing" wrote in message
...
On Thu, 18 Jan 2007 09:15:08 -0500, JohnH wrote:

On Thu, 18 Jan 2007 13:27:08 GMT, Short Wave Sportfishing
wrote:

On Thu, 18 Jan 2007 08:14:25 -0500, JohnH wrote:

On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause

wrote:

The New York Times

January 17, 2007
Sea Sends Distress Call in One-Note Chowders
By MOLLY O'NEILL

Stonington, Me.


Snipped

Good story, Harry. Thanks for sharing. Now, like anyone else who reads
it,
I'll be thinking of 'chowdah' all day and looking for a good recipe.

Anyone have one?

Fish, potatoes, onions, milk - proportions to taste.

Add salt/pepper and oyster crackers to taste.

Pretty freakin' simple. :)

That's the way my mentor, Capt. Hendrickson, made it when I was his
First Mate. He used to make it on the way back from the Banks for the
customers - in particular in the winter.

Quick, easy and man, on a cold winter day returning to harbor, it was
perfect.

I'm going to try this one this weekend. I'll let you know.

New England Fish Chowder Recipe

From Joyce Voisine
Joyce Voisine says: "This fish chowder recipe was my grandmother's. It's
simple, fast and good. Hope everyone enjoys it, too." Serves 6.
INGREDIENTS:

* 1/4 lb. salt pork diced
* 2 onions, sliced or diced
* 4 cups potatoes, cut into small pieces
* 1-2 cups water
* 2 lbs.haddock or cod fillets, cut up
* 1 heaping tsp. salt
* 1/4 tsp. pepper
* 1/4 tsp. Accent optional
* 2 cups whole milk
* 1 12-oz. can evaporated milk

PREPARATION:
Fry salt pork in bottom of large kettle until golden brown. Remove pork
bits and set aside. There should be about 3 tablespoons of fat in the
kettle (or Dutch oven). Add onions and cook slowly until wilted and
yellowed (but not brown).

Place potatoes in, and then the fish on top. Add seasonings. Add water to
the top of the potatoes. Bring to a boil, then cook on low until potatoes
are cooked. Pour in both kinds of milk and allow to heat thoroughly but
not
boil.

You don't put salt pork into chowdah.

~~ sheesh ~~

Designer chowdah...

Unbelievable.

Pork fat rules