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Mildred's Chowder

Mildred’s Chowder
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Yield: Serves 8-10.

Both salt pork and bacon are used to flavor this unique seafood-and-corn chowder. Stir it slowly and gently while cooking so as not to break up the fish too much, and never let it boil.

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  • 2-inch-thick piece of salt pork
  • 2 slices bacon
  • 1 pound haddock fillets
  • 4 to 5 potatoes
  • 4 medium onions
  • 2 cans minced clams
  • 1 can small shrimp (broken)
  • 1 can niblet corn
  • 1/2 pint heavy cream
  • 1 quart milk (or enough to achieve desired consistency)
  • Salt and pepper to taste


Dice salt pork and bacon, and brown slowly until fat is rendered. Meanwhile, cook haddock fillets in water to cover; when cooked, lift out with a slotted spatula and set aside. Peel and dice potatoes, and cook in the strained fish cooking water. Peel and chop onions, and add to the cooked bacon and salt pork. Cook slowly until onions are transparent. Combine fish, cooked potatoes and cooking water, onions, salt pork, and bacon in a heavy soup pot. Add minced clams, small shrimp, and niblet corn. Gently stir in heavy cream and add enough milk to give chowder desired consistency. Add salt and pepper to taste, and heat through but do not boil.
Updated Wednesday, December 12th, 2007

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