Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Haddock | 100g cooked | 112 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Haddock , cod , or similar fish , cut in 3- inch pieces
- Fat salt pork, cut in strips
- Onions , sliced
- Wheat flour
- Black pepper
- Salt
- Crackers (preferably Philadelphia pilot bread)
Directions
Fry the salt pork in a pot until the fat has rendered out. Remove the pork.
In the pot, layer the fish, onions, and pork until the fish is used up.
Mix some flour with as much water as will fill the pot; add to pot.
Season with salt and pepper to taste.
Bring to boil , and simmer for about 30 minutes.
Soak the crackers in water until they are slightly softened, then add to chowder 5 minutes before serving.
Serve in a tureen.