Fish Chowder (A New England Dish)
1 onion
1 pint milk
Salt
2 to 2/2 lbs fresh cod or haddock
6 potatoes
2 tablespoons butter
Crackers
Parsley
Scale the fish and remove the bones from your fish and cut this fish into small pieces. Put the bones of the fish into a deep cast iron skillet or a deep stew pan with a quart of water, and let those bones of the fish simmer for some time- no less than 1 hour. Meanwhile chop your onion very fine, and boil gently in the salted water for ten minutes, and drain, but keep the juice for the stock. Drain the water from the fish bones into the stewpan, add the fish, cut into chunks( we do love the big chunks of fish in our soup), add the onion, and nicely diced potatoes which have been sliced or diced. Add the generous pinch of salt and mix in the milk into the soup, and cook this soup on a very slow fire until the fish and potatoes are tender. Add the teaspoon of butter into every plate and serve this soup with crackers. The best to the choice of our family had always been the Graham Crackers. A little of very finely chopped parsley may be sprinkled over the top of each serving of the soup .\
THIS IS THE WHITE CHOWDER. THE TRADITIONAL TREAT OF THE PARTIES AND GATHERINGS IN THE STATE OF NEW ENGLAND, THE UNITED STATES OF AMERICA. THE WHITE FISH CHOWDER SOUP IS ESPECIALLY LOVED IN THE NEW ENGLAND AND PREPARED BY THE FAMILIES ALL THROUGH THE YEAR. THE SPICES THEY MAY BE SERVED WITH ARE MOSTLY THE PEPPER AND SALT ONLY, GARNI WITH FINELY CHOPPED FRESH PARSLEY. THE WHITE CHOWDER FISH SOUP IS A TRADITIONAL STAPLE OF THE STATE OF NEW ENGLAND AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE WHITE CHOWDER- WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, HOWEVER NOT SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS,