CONNECTICUT CHOWDER
| 2 large cod fillets; or haddock | 3 tablespoons butter |
| 4 cups potatoes; diced | 2/3 cup cracker crumbs |
| 1 1/2 inch fat salt pork; cubed | Salt and pepper |
| 1 onion; peeled and sliced | 1/2 pint fish stock |
| 2 1/2 cups canned tomatoes; no juice |
Remove any bones from the fish and cut into 2" pieces. Cut the pork into small pieces and fry. Add the onions. Remove the onions and pork, leaving the fat in the pan. Parboil the potatoes in the fish stock and add to the fish in the pan. Cook for 5 minutes. Cover and simmer for 10 minute. Add the tomatoes, cracker crumbs and seasoning.
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Posted by: Coleens Cooking <summerslimming@gmail.com>
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Another Great Group of *~ Beth ~*
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