The dish traces back to his years in the Senate.
John F. Kennedy served as a U.S. Senator for Massachusetts from 1953 to 1960, a crucial period in his public career. As the Civil Rights Movement gained momentum, he supported legislation to advance racial justice. Raised in Brookline, Massachusetts, he brought his New England roots to Washington, along with a lasting appreciation for the region's cuisine.
In 1961, as he transitioned from Senator to President of the United States, a young girl wrote to Kennedy to ask about his favorite foods. He replied with a letter that included a recipe for New England fish chowder, giving a glimpse into the nostalgic, comforting dishes he loved when he wasn't enjoying Puree Mongol Soup or his favorite waffle recipe.
As a fellow New Englander, I share his fondness for fish chowder any time of year. In his recipe, he calls for haddock, the preferred choice of many Bostonians. Curious to see how his version compared, I followed his step-by-step instructions and made a batch myself. Read on to learn how to prepare it, how it turned out, and tips for making this beloved dish.
How To Make JFK's Fish Chowder
- Add 2 pounds of fresh haddock and 2 cups of water to a large stockpot. Bring to a gentle simmer and cook for 15 minutes. Transfer the fish to a plate, then pour the broth into a bowl. Use tweezers to remove any remaining bones from the haddock.
- Return the pot to medium heat and sauté 2 ounces of diced salt pork until crisp. Remove the pork with a slotted spoon and set aside. Leave the rendered fat in the pot.
- Add 2 sliced onions to the pot and cook in the pork fat until golden brown. Stir in the haddock, 4 large diced potatoes, 1 cup chopped celery, and 1 bay leaf; season with salt and pepper to taste.
- Pour in the reserved fish stock and add enough hot water to bring the total liquid to 3 cups.
- Simmer for 30 minutes. Then, stir in 1 quart of milk and 2 tablespoons of butter, and simmer for an additional 5 minutes.
- Ladle the chowder into bowls and garnish with the crispy salted pork before serving.
Tips for Cooking JFK's Fish Chowder
As the chowder simmered on my stove, familiar aromas filled my kitchen, bringing me straight back to New England. The entire recipe came together quickly; in under an hour, I had a steaming pot ready to serve. Each spoonful tasted rich and nostalgic, with the flaky haddock taking center stage.
Next time I make this fish chowder, I'll keep a few helpful tips in mind:
- Start with a roux. For a heartier, creamier chowder, make a roux with butter and flour before adding the fish stock and water. This creates a thicker base and gives the soup a rich, satisfying texture.
- Swap water for chicken stock. Using chicken stock in fish chowder may seem unusual, but it provides depth and a rich, savory flavor. This option mellows the strong fish flavors while keeping the chowder fragrant and rich.
- Boost the seasonings. This recipe uses salt, pepper, and bay leaf, but you can enhance the flavor with fresh herbs like parsley or thyme. For a little extra kick, try adding Old Bay seasoning or a pinch of red pepper flakes.
Read the original article on Allrecipes
