I get stoked whenever I receive e-mails about recipes that you want me try….
I get the feeling like we’re bff’s and you’re inviting me to dinner or lunch in your house to share your fantastic family recipes…
You don’t know how happy that makes me feel…
So to you Ms. Patsy Dodd, a big THANKS for sharing this recipe to me…♥
I would give you a great big hug should I bump into you one of these days…
Patsy said that her father-in-law found this recipe in the Atlanta newspaper in 1960 when JFK was running for President.
It was called JFK’s Favorite Chowder.
That is so cool, huh? The recipe has been around for 50-plus years….
She also said that this soup quickly became her family’s favorite.
This could easily become The Peach Kitchen’s favorite chowder as well…
You know how much of a soup girl I am.
…plus it has Bay leaf and I’m a little crazy about bay leaves!
Did you know I used it as bookmarks once upon a time together with a laminated maple leaf a missionary gave me?
Yeah, that’s how crazy I am.
The laminated maple leaf is a different story which I’ll share another time… maybe.
On to what I love about this chowder…
Well, it’s pretty thin for a chowder and that’s what I love about it…
It’s very tasty too. Every single ingredient come together into a ball of flavor that simply melts in your mouth but explodes into a single wonderful taste.
I know I should’ve made those Garlic Knots I’ve been meaning to make….I’m sure they will absolutely be perfect for each other.
The original ingredients are written below and beside some of the ingredients are a little modification I made to suit what I have available….Print
JFK’s Favorite Chowder
- 1–1½ firm fleshed white fish (Haddock, Cod, Halibut), I used 1 Cream Dory fillet, cubed
- 10 slices Salt Pork, cut in very small cubes, because I couldn’t get any salt pork I used 8 slices bacon, chopped
- 2 tbsp butter
- 1 medium onion,chopped
- 4 stalks celery and a few leaves, chopped
- 6 Yukon Gold potatoes, cubed, I used 3 potatoes
- 1 tsp. salt
- ½ tsp. pepper
- 2 bay leaves
- 1 box chicken stock, or 2 chicken cubes dissolved in 5 cups water
- 1 quart whole milk, I used 1 cup milk
- Fry diced salt pork in large pot until brown and crisp; drain and save.
- Add onions, potatoes and celery to drippings. Sauté until soft.
- Add salt and pepper, chicken stock and bay leaves.
- Simmer until vegetables are done, then and add fish.
- Cook until done. Add milk and butter.
- Cook on low until hot. Do not boil soup.
- Sprinkle pork pieces on top when serving.