JFK's Fish Chowder

Reputedly, President Kennedy was not personally very interested in food and frequently had to be reminded to eat. When he did, he preferred a bowl of soup and a sandwich at lunch. His favorite being chowder made with clams or fish, not surprising as he was a native of New England.

This recipe was President Kennedy’s favorite and is archived in his presidential library.

2 pounds haddock
2 ounces salt pork, diced
1 large onion, sliced
4 large potatoes, diced
1 cup celery, chopped
bay leaf
1 teaspoon salt
freshly ground black pepper
1 quart milk
2 tablespoons butter

Put the haddock in a soup pot with 2 cups water and simmer for 15 minutes. Drain, reserving the broth. Remove any bones from the fish and set fish aside.

Saute the salt pork in the soup pot until crisp. With a slotted spoon, remove the pork and set aside. Saute the onions in the pork fat until golden brown. Add the fish, potatoes, celery, bay leaf, salt, and pepper to taste.

Pour in the reserved fish broth plus enough boiling water to make 3 cups liquid. Simmer for 30 minutes. Add the milk and butter and simmer for 5 minutes. Serve the chowder sprinkled with the diced pork.