Cod Chowder

Recipe from

Oxmoor House


1/4 pound salt pork, rinsed and cubed
1 large onion, thinly sliced
2 pounds cod fillets, cut into 1-inch pieces
4 medium-size red potatoes, peeled and sliced
1 quart boiling water
2 cups milk
2 teaspoons salt
1/4 teaspoon pepper
6 English muffins, split, buttered, and toasted


Cook salt pork in a large Dutch oven until browned and crisp; discard pork. Sauté onion in pork drippings until tender. Add fish, potatoes, and water. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Gradually add milk, salt, and pepper, stirring constantly. Cook over medium heat 10 minutes or until thoroughly heated. (Do not boil.)

Place 1 English muffin half in each soup bowl. Spoon chowder over muffin. Serve immediately.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985