JFK’s New England Fish Chowder. | A Continuous Lean.

JFK’s New England Fish Chowder.

Jun 4th, 2013 | Categories: Food, History | by Michael Williams

JFK (1)

Going through the John F. Kennedy archives I came across this recipe for New England Fish Chowder. Apparently, chowder was the favorite dish of JFK —pictured here sailing on the Presidential yacht Manitou near Hyannis Port, Mass. which was one of his favorite activities.

Could this be the beginning of an archival food section for ACL? Unlikely. But nevertheless it’s an amusing little piece of history. Someone please follow this recipe and report back.


Images via the John F. Kennedy Library, Boston, MA.

Comments: 15

15 Comments to “JFK’s New England Fish Chowder.”

  1. Ross Goldin
    on Jun 4th, 2013
    @ 10:24 AM

    making it this weekend. will report back.

  2. matt
    on Jun 4th, 2013
    @ 11:00 AM

    i think this may be the recipe from the legendary http://www.amazon.com/Cooking-Down-East-Marjorie-Standish/dp/0892723718 ? reads just like it.

  3. don't chase your dreams follow them
    on Jun 4th, 2013
    @ 4:18 PM

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  4. Lulu Thom
    on Jun 4th, 2013
    @ 5:12 PM

    I don’t have to make this to know it will be delicious.

  5. James Fox
    on Jun 5th, 2013
    @ 5:13 AM

    Use smoked haddock and this is Cullen Skink. Odd name but v v nice soup.

  6. Drew Bedsole
    on Jun 5th, 2013
    @ 12:45 PM

    This is similar to Jasper White’s recipe for traditional New England fish chowder from his 50 Chowders cookbook, which I highly recommend. Interesting recipes, useful information about seafood, and a history of the evolution of chowder-making.

  7. Edwina@WINONA, INC.
    on Jun 5th, 2013
    @ 4:02 PM

    It’s quick and sounds delish. And I like this pic of the former President as well. Only thing missing is Jackie.

  8. Andrea
    on Jun 5th, 2013
    @ 7:18 PM

    Chowdah! This is a good standard recipe – very very close to the old Fannie Farmer Boston Cooking School cookbook recipe I use every winter. The taste is better the second day – reheat over very low flame. It should be eaten with pilot biscuit, but apparently Nabisco has stopped production of this (yet again.) Cullen skink is an inspired dish.

  9. Dominic Bonvissuto
    on Jun 5th, 2013
    @ 8:02 PM

    We always see JFK mentioned when it comes to classic, timeless style. But socks on a boat? I don’t care if it’s chilly, Jack; let’s leave the hose at home.

  10. matt
    on Jun 7th, 2013
    @ 3:32 AM

    Let’s see YOU cook that and report back ole boy. I bet you can do it.

  11. Michael Williams
    on Jun 7th, 2013
    @ 3:57 AM

    I can’t cook it ole boy. On my way here: http://acontinuouslean.com/2012/06/04/escape-to-ischia/

  12. Steve
    on Jun 9th, 2013
    @ 3:53 AM

    The LBJ Presidential Library also has recipes online; my favorite (so far) is for pickled okra: http://www.lbjlib.utexas.edu/johnson/archives.hom/faqs/recipes/pickled_okra.asp

  13. richard
    on Jun 11th, 2013
    @ 10:13 PM

    followed recipe and then let sit overnite. Very good flavor. Family was expecting it to be thicker…

  14. asta
    on Jun 13th, 2013
    @ 11:34 AM

    As others have mentioned, this is a standard fish chowder recipe, which means tested and true.

  15. Ryan
    on Jun 16th, 2013
    @ 9:59 AM


    If you want it to be thicker you can cook the potatoes separately, then mash/whip them, then dissolve them into the chowder.

    I do this for all chowders and even stew sometimes.