Fresh Water Fish Chowder
|Freshwater fish||2 Pound|
|Salt pork||1⁄2 Pound|
|Potatoes||2 Pound, diced|
|Butter||1⁄4 Cup (4 tbs)|
|Canned tomato soup||15 Ounce|
|Worcestershire sauce||To Taste|
Combine fish, salt and 1 gallon of water in large kettle.
Simmer until fish flakes easily.
Remove fish; strain and reserve stock.
Grind salt pork and onions through coarse grinder.
Boil in reserved fish stock for 45 minutes.
Remove bones and skin from fish; cool.
Add potatoes to fish stock; cook for 20 minutes.
Add butter, soup, Worcestershire sauce, pepper and additional water if necessary.
Add fish slowly, stir- ring to prevent sticking.
Simmer until ready to serve.