Potato Chowder Recipe
Potato Chowder Recipe with Potatoes, Butter, Water, Carrot, Onions, Bay Leaf, Cod, Stewed Tomatoes & Thyme.
INGREDIENTS
1 lb (450g) Diced Par-boiled Potatoes
2 tablespoons Butter
4 pints (2 litre) Cold Water
1 Carrot, scraped
2 Peeled Onions
1/2 Bay Leaf
1 lb (450g) Cod or Hake
1/2 pint (250ml) Stewed Tomatoes
1 Sprig of Thyme
METHOD
Remove all the skin and bones from the Fish. Melt the Butter in a deep saucepan. Toss the Onions and Carrot in the Butter for a minute or two. Add the Fish, Water and the Bay Leaf & Thyme tied in a piece of muslin. Put a lid on the saucepan and bring to the boil. Simmer for 1 hour. Remove the herbs and add the sieved Tomatoes and par-boiled Potatoes, with Salt & Pepper to taste. Simmer until the Potatoes are soft. Sieve the soup and if necessary, thicken with a little cornflour blended with cold milk. Boil up and sprinkle chopped Parsley on top.
Enough for 6 or 7 people.
Based on the Potato Chowder recipe in:
Potato Recipes
Edited by Elizabeth Craig (The Potato Marketing Board 1934).
More Potato Marketing Board Recipes