In honor of our late president’s birthday and the very beginning of many American holidays to come in the next two months, we decided to follow along with JFK’s all-time favorite recipe. We found the original copy of his recipe to New England Fish Chowder typed up by Mr. President himself, on his very own type writer—way back in the day.
Nobody really knew what his favorite meal was until a little girl once asked. No question is ever a stupid question. Thanks to that little girl, we can all share this memorable New England Fish Chowder.
Of course, I tweaked the recipe just the time to adjust to our own liking and to make it much healthier. We tried to keep everything within his words, as well, in order to retain the history within the recipe. This New England Fish Chowder is a total game changer for those who are a little bit eerie when it comes to seafood. Make a big batch & it probably won’t last!
We found the original copy of his recipe to New England Fish Chowder typed up by Mr. President himself, on his very own type writer—way back in the day.
2 lbs haddock filets
2 oz turkey bacon, diced
2 onions, sliced
4 potatoes, diced
8 celery stalks, chopped
1 bay leaf, crumbled
Handful chives, finely chopped
1 qt milk
2 tbsp grass-fed butter
1 tsp black pepper, freshly ground
Sea salt, to taste
GF oyster crackers
1 can kernel corn, drained
Simmer haddock in 2 cups of water for 15 minutes. Drain. Set aside broth.
Remove bones from fish.
Dice bacon. Chop veggies. Crumble bay leaf. Finely chop chives.
Sauté diced bacon until crisp. Sauté onions in bacon fat until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper. If desired, add corn. Pour in fish broth plus enough boiling water to make 3 cups of liquid. Simmer for 30 minutes. Add milk and butter. Simmer for 5 minutes.
Garnish with chives. Serve chowder sprinkled with bacon and a side of oyster crackers.