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 Goldin on June 4, 2013 10:24 AM:

    making it this weekend. will report back.

    matt on 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.

    don't chase your dreams follow them on June 4, 2013 4:18 PM:

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    Lulu Thom on June 4, 2013 5:12 PM:

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

    James Fox on June 5, 2013 5:13 AM:

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

    Drew Bedsole on 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.

    Andrea on 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 Bonvissuto on 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.

    matt on June 7, 2013 3:32 AM:

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

    Michael Williams on 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/

    Steve on 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

    richard on June 11, 2013 10:13 PM:

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

    asta on June 13, 2013 11:34 AM:

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

    Ryan on 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.