Fish Chowder

Cooking the Sportsman’s Harvest, p. 19

3 slices salt pork or bacon, cut fine

1 sliced onion

2 tbsp. celery, chopped

2 tbsp. green pepper, chopped

6 medium potatoes, cut in cubes

1 qt. fish flakes

2 c. water

4 c. milk

1 tbsp. butter

1 tbsp. salt

1 tbsp. thyme

My first time working with salt pork, which up until now I thought was mostly a pioneer kind of thing.

SO MUCH POTATO.

Fry out salt pork or bacon; add onion, celery and pepper. Cook carefully until a light brown. Parboil potatoes and brown in fat. Add chopped fish and water; cook ten minutes. 

I used walleye that a generous fisherman friend gave us.

Add milk and butter; season and serve. (Any kind of fish can be used.)

Pleasant-looking, eh?

My Rating: 3/5 "This is a well-intentioned recipe. It's just... it's very bland. It's very bland, and also it's mostly potatoes. It's very bland, it's mostly potatoes, and there's only a tiny little taste of the salt pork and peppers (you know, the ingredients that would have given it some flavor). It's not that it tastes bad, by any means, it's just that it doesn't taste especially interesting."