Kennedy's Classic New England Fish Chowder
Dive into a hearty bowl of Kennedy's Classic New England Fish Chowder, a recipe famously linked to President John F. Kennedy. This delightful chowder pays homage to the coastal flavors of New England, featuring tender haddock, creamy milk, and savory salt pork. Perfectly balanced and packed with fresh ingredients like onions, potatoes, and celery, this chowder captures the essence of comfort food that the whole family will enjoy. Whether served on a chilly day or at a festive gathering, it showcases the rich culinary heritage of the region and has a heartwarming story behind it. Savor each spoonful and remember a great moment in American history!
6
Servings
175
Calories
10
Ingredients
Ingredients
Haddock
2 lbs (Simmered and de-boned)
Diced salt pork
2 oz (Sautéed until crisp)
Onions
2 (Sliced)
Potatoes
4 large (Diced)
Celery
1 cup (Chopped)
Bay leaf
1 (Crumpled)
Milk
1 quart (None)
Butter
2 tablespoons (None)
Salt
1 teaspoon (None)
Fresh ground black pepper
1/8 teaspoon (None)
Instructions
1
Begin by simmering 2 pounds of haddock in 2 cups of water for 15 minutes. Afterward, drain the fish, reserving the broth for later use.
2
Carefully remove any bones from the haddock and set it aside.
3
In a large pot, sauté the 2 ounces of diced salt pork over medium heat until it becomes crisp. Remove the pork and set it aside, leaving the rendered fat in the pot.
4
In the same pot, add the sliced onions and sauté them in the rendered pork fat until they are golden brown.
5
Next, gently fold in the reserved haddock, diced potatoes, chopped celery, crumbled bay leaf, salt, and freshly ground black pepper.
6
Pour the reserved fish stock back into the pot, adding enough boiling water to ensure you have a total of 3 cups of liquid in the pot.
7
Bring everything to a gentle simmer for approximately 30 minutes, allowing the flavors to meld beautifully.
8
Finally, stir in the quart of milk and 2 tablespoons of butter, continuing to simmer for an additional 5 minutes to achieve a creamy consistency.
9
Serve the chowder piping hot, garnished with the crispy diced salt pork on top for added flavor and texture.
Nutrition Information
7.5g
Fat
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Kennedy's Classic New England Fish Chowder?
It is a hearty, traditional seafood soup famously linked to President John F. Kennedy, featuring haddock, salt pork, and creamy milk.
Which American President is associated with this fish chowder recipe?
This recipe is famously linked to President John F. Kennedy.
What type of fish is used in Kennedy's Classic New England Fish Chowder?
The recipe specifically calls for 2 pounds of haddock.
How many servings does this recipe provide?
This fish chowder recipe makes approximately 6 servings.
What are the primary ingredients in this New England chowder?
The main ingredients include haddock, salt pork, onions, potatoes, celery, milk, and butter.
How long should the haddock be simmered initially?
The haddock should be simmered in 2 cups of water for 15 minutes before de-boning.
Should I discard the water used to simmer the fish?
No, you should reserve the broth to use later as the base for the soup.
How is the salt pork prepared for the chowder?
The salt pork is diced and sautéed until crisp; it is then removed and used later as a garnish while its rendered fat remains in the pot.
What role does the rendered salt pork fat play in the recipe?
The rendered pork fat is used to sauté the sliced onions until they are golden brown, adding depth of flavor.
What vegetables are included in this recipe?
The recipe includes 2 sliced onions, 4 large diced potatoes, and 1 cup of chopped celery.
How much total liquid is needed for the simmering phase?
You should use the reserved fish stock and add enough boiling water to reach a total of 3 cups of liquid.
How long do the vegetables and fish simmer together?
The ingredients simmer together for approximately 30 minutes to allow the flavors to meld.
When do you add the milk and butter to the chowder?
The milk and butter are added at the very end, after the initial 30-minute simmer.
How long is the final simmer after adding dairy?
Continue to simmer for an additional 5 minutes after adding the milk and butter to achieve a creamy consistency.
How is the chowder garnished before serving?
The chowder is served piping hot and topped with the reserved crispy diced salt pork.
What is the calorie count per serving of this chowder?
There are approximately 175 calories per serving.
How much protein is in a serving of this fish chowder?
Each serving contains about 12.5 grams of protein.
What is the fat content per serving?
There is 7.5 grams of fat per serving.
What spices and seasonings are used in this recipe?
The recipe uses 1 crumbled bay leaf, 1 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper.
How many onions are required for the recipe?
The recipe requires 2 onions, which should be sliced.
What type of milk is used?
The recipe calls for 1 quart of milk.
Is the haddock added whole or prepared?
The haddock is simmered, de-boned, and then added back into the pot.
What size potatoes should be used?
The recipe calls for 4 large potatoes, which should be diced.
How much butter is needed for the creamy base?
You will need 2 tablespoons of butter.
What are some common tags for this recipe?
Common tags include seafood, New England, comfort food, JFK, and classic american cuisine.
Can I use any type of salt pork?
The recipe calls for 2 ounces of diced salt pork, which provides the traditional base flavor.
How much celery is used in the soup?
The recipe requires 1 cup of chopped celery.
Is this chowder considered a light or hearty meal?
It is described as a hearty bowl of comfort food that captures the essence of New England coastal flavors.
What is the total number of ingredients needed?
There are 10 specific ingredients required for this recipe.
How should the bay leaf be prepared?
The single bay leaf should be crumbled before being added to the pot.