Return to Content


Yankee Plus Dec 2015


0 votes, 0.00 avg. rating (0% score)
Print Friendly

South islanders thicken their chowder slightly, others do not. This version produces a thin broth. For a thicker chowder, mash some of the potatoes and stir into the soup as it heats for the last time.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 6-pound fowl
  • 3 quarts cold water
  • 1/4 pound salt pork, diced
  • 2 onions, peeled and chopped
  • 8 to 9 potatoes, peeled and chopped
  • 2 cups scalded milk or cream
  • 2 tablespoons butter
  • Salt to taste


The day before you serve this chowder, clean fowl and cut into pieces. Place in soup kettle, cover with cold water, and heat slowly to a boil. Reduce heat and simmer, covered, 3 hours. Remove chicken and cool. Pull meat from bones, discard skin and bones, chop meat, and refrigerate. Cool and chill stock, skim fat off top, and refrigerate.
The following day return stock and chicken to kettle and simmer 10 minutes, partially covered. Fry salt pork in skillet until crisp. Remove with slotted spoon and set aside. Sauté onions in fat until tender. Add onions and salt pork to kettle, along with potatoes, and simmer, partially covered, 15 minutes or until potatoes are tender. Stir in milk and butter and heat. Season with salt.
Updated Tuesday, September 18th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111