JFK’s New England Fish Chowder.

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 on “JFK’s New England Fish Chowder.

    Ross Goldinon June 4, 2013 @ 10:24 AM:

    making it this weekend. will report back.

    matton June 4, 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.

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    Lulu Thomon June 4, 2013 @ 5:12 PM:

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

    James Foxon June 5, 2013 @ 5:13 AM:

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

    Drew Bedsoleon June 5, 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.

    Edwina@WINONA, INC.on June 5, 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.

    Andreaon June 5, 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.

    Dominic Bonvissutoon June 5, 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.

    matton June 7, 2013 @ 3:32 AM:

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

    Michael Williamson June 7, 2013 @ 3:57 AM:

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

    Steveon June 9, 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

    richardon June 11, 2013 @ 10:13 PM:

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

    astaon June 13, 2013 @ 11:34 AM:

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

    Ryanon June 16, 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.

Comments are closed.