By John Merwin
There was a little fish-type activity here over Christmas weekend, despite its being a cold and blustery winter holiday. I warmed things up a bit by making an old-fashioned New England fish chowder. Here’s how it worked.
Traditional ingredients are local to the New England coast, but can be found anywhere: salt pork, cod or haddock (or any sweet, white-fleshed fish from freshwater or salt), onions, potatoes, water, milk or cream or both, salt and pepper. The trick is in adding ingredients in the right order to account for differences in cooking times.