CONNECTICUT CHOWDER
(Boston Cooking-School Cook Book, 1896)
4 lb. cod or haddock.
4 cups potatoes cut in 3/4 inch cubes.
1 1/2 inch cube fat salt pork.
1 sliced onion.
2 1/2 cups stewed and strained tomatoes.
3 tablespoons butter.
2/3 cup cracker crumbs.
Salt and pepper.
Prepare as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.
SEAFOOD SOUPS
GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)
Classic Seafood Recipes & Fish Recipes
SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS
Culinary Arts and
Cooking Schools
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.