Fish Chowder Recipe 4 ingredients

• 1 white fish weighing 5 pounds
• 4 cups potato dice
• ½ cup onion dice
• ½ cup salt pork dice
• salt, pepper, and red pepper to taste
• 4 cups hot water
• 2 tablespoons Crisco
• 4 tablespoons flour
• 4 cups milk
• 10 buttered crackers

To prepare this Fish Chowder Recipe 4, first remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer 20 minutes, strain. Reserve liquor. Parboil potatoes 10 minutes. Cook onion in salt pork until yellow. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with Crisco and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk. Do not allow onion or salt pork to burn.