    
Connecticut Chowder
Connecticut Chowder is a fish chowder with no milk or cream in it.
Instead, it is thickened with starch from cracker crumbs and potatoes.
It has tomatoes, fish, salt pork, onions, potatoes and cracker crumbs in it.
Literature & Lore
Connecticut Chowder
4 lb. cod or haddock.
4 cups potatoes cut in 3/4 inch cubes.
1 1/2 inch cube fat salt pork.
1 sliced onion.
2 1/2 cups stewed and strained tomatoes.
3 tablespoons butter.
2/3 cup cracker crumbs.
Salt and pepper.
Prepare as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.
-- Fannie Merritt Farmer. The Boston Cooking-School Cook Book (1918 Edition). Boston: Little, Brown. 1918
Other entries for Soups
Afang Soup, Bisque, Borscht, Bouillabaisse, Cawl, Chowder, Ciuppin, Connecticut Chowder, Consommé Xavier, Consommé, Gazpacho, Manhattan Clam Chowder, Matzo Balls, Minestrone, Mulligatawny soup, Ozoni, Petite Marmite, Rhode Island Clam Chowder, Rocky Point Clam Chowder, Soups, Stock, Vichyssoise, Yang Rou Pao Mo, Yellow Pea Soup, Zoni
Other entries for Savoury Dishes
Alfredo Sauce, Béaltaine Caudle, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Curry, Darioles, Favetta, Fondue, French Fries, Koromo, Pancakes, Pies & Tarts, Pizza, Porridge, Relish Trays, Sandwiches, Spring Rolls, Sushi, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska
Other entries for Dishes
Desserts, Dumplings, Salads, Savoury Dishes
Top...
|
|
| |
|