Connecticut Chowder
4 lb. cod or haddock
4 cups potatoes cut in ¾-inch cubes
1½-inch cube fat salt pork
1 sliced onion
2½ cups stewed and strained tomatoes
3 tablespoons butter
⅔ cup cracker crumbs
Salt and pepper
Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.