Last weekend, I stood in my kitchen holding a faded piece of paper with a recipe that once belonged to the most powerful man in America. My grandmother had kept it tucked inside her favorite cookbook for decades—a handwritten copy of John F. Kennedy’s New England fish chowder that she’d gotten from a friend in Boston. As the autumn wind rattled my windows, I decided it was finally time to see what all the fuss was about.
The smell hit me first—that unmistakable aroma of butter, onions, and fresh fish that instantly transported me back to childhood summers on Cape Cod. But this wasn’t just any chowder. This was the Kennedy favorite soup recipe, the same dish that comforted a future president during his Senate years and reminded him of home throughout his time in Washington.
What started as curiosity quickly became obsession. After one bowl, I understood why JFK treasured this recipe enough to share it with strangers who wrote asking about his favorite foods.
The Presidential Soup That Started It All
In 1961, a young girl wrote to President Kennedy asking about his favorite dishes. His response included this New England fish chowder recipe, offering Americans a glimpse into the comfort foods that sustained him through his political career. The recipe traces back to his Massachusetts roots, where he developed a deep appreciation for regional cuisine that stayed with him throughout his life.
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“Kennedy’s food preferences reflected his New England upbringing,” explains culinary historian Sarah Mitchell. “This chowder represented more than just a meal—it was a connection to home and family traditions.”
The Kennedy favorite soup recipe calls for simple, high-quality ingredients typical of coastal New England cooking. Unlike the heavy cream-based chowders popular in restaurants today, JFK’s version relies on milk and butter for richness, creating a lighter but equally satisfying result.
What makes this recipe special isn’t complexity—it’s the careful balance of flavors and the quality of ingredients. Kennedy specifically called for haddock, the fish preferred by many Boston families, though cod works equally well as a substitute.
Breaking Down the Presidential Recipe
The Kennedy favorite soup recipe is surprisingly straightforward, requiring just eight ingredients and about 45 minutes of your time. Here’s what you’ll need and how the cooking process unfolds:
| Ingredient | Amount | Purpose |
|---|---|---|
| Fresh haddock or cod | 2 pounds | Main protein, flaky texture |
| Salt pork or bacon | 2 ounces, diced | Base flavor, rendered fat |
| Medium onion | 1, chopped | Aromatic foundation |
| Potatoes | 4 medium, cubed | Heartiness, thickening |
| Whole milk | 4 cups | Creamy base |
| Butter | 2 tablespoons | Richness, flavor |
| Salt and pepper | To taste | Seasoning balance |
| Fresh parsley | 2 tablespoons | Color, fresh finish |
The cooking method follows traditional New England techniques that have been passed down through generations:
- Start by rendering salt pork or bacon until crispy, creating a flavorful fat base
- Sauté onions in the rendered fat until translucent and fragrant
- Add cubed potatoes and enough water to barely cover
- Simmer until potatoes are fork-tender, about 15 minutes
- Gently fold in raw fish pieces and cook just until they flake apart
- Slowly stir in warm milk to prevent curdling
- Finish with butter and fresh herbs
“The key is gentle cooking,” notes chef Robert Sullivan, who specializes in New England cuisine. “You never want to boil the milk, and the fish should barely cook through to maintain its delicate texture.”
Why This Recipe Changed My Soup Game
After making the Kennedy favorite soup recipe three times in two weeks, I’ve discovered why it became such a beloved presidential dish. The simplicity is deceptive—each ingredient serves a specific purpose, and the technique creates layers of flavor that more complicated recipes often miss.
The rendered salt pork adds a subtle smokiness that elevates the entire dish. Using milk instead of heavy cream keeps the chowder light enough for a weeknight dinner while still feeling indulgent. The timing matters too—adding the fish at just the right moment ensures it stays tender and flaky rather than rubbery.
“Presidential food preferences often reflect broader American tastes,” observes food writer Margaret Chen. “Kennedy’s love for this simple chowder shows how comfort food transcends social class and political power.”
What surprised me most was how forgiving the recipe is. When I accidentally added the milk too quickly on my second attempt, the chowder still turned out delicious. The third time, I experimented with adding a splash of dry sherry at the end—a modification that would have made even JFK proud.
The recipe also scales beautifully. I’ve made single servings for lunch and doubled the ingredients for dinner parties. Either way, it disappears quickly. My neighbor, who grew up in Maine, declared it “better than her grandmother’s version”—the highest praise possible for New England chowder.
Modern cooks can adapt the Kennedy favorite soup recipe to fit dietary needs without losing its essential character. Substituting turkey bacon for salt pork works well, as does using plant-based milk for a dairy-free version. The key is maintaining the gentle cooking method and quality ingredients that made the original so special.
This chowder has become my go-to recipe for cold nights, unexpected guests, and times when I need the comfort that only a bowl of perfectly made soup can provide. It’s proof that some of the best recipes don’t need fancy ingredients or complicated techniques—just good ingredients treated with respect and a connection to the traditions that created them.
FAQs
What type of fish did Kennedy prefer for his chowder?
Kennedy specifically called for haddock in his original recipe, which was the traditional choice among Boston families, though fresh cod works as an excellent substitute.
How long does it take to make Kennedy’s fish chowder?
The entire Kennedy favorite soup recipe takes about 45 minutes from start to finish, making it perfect for weeknight dinners.
Can I make this chowder ahead of time?
Yes, but add the fish and milk just before serving to prevent the fish from breaking down and the milk from separating when reheated.
What’s the difference between Kennedy’s chowder and restaurant versions?
Kennedy’s recipe uses milk instead of heavy cream, creating a lighter texture while still maintaining rich flavor through butter and rendered salt pork.
Why did Kennedy share this recipe with the public?
In 1961, a young girl wrote asking about his favorite foods, and Kennedy responded with this chowder recipe as part of his effort to connect with American families.
Can I freeze leftover Kennedy chowder?
It’s not recommended to freeze dairy-based chowders as they tend to separate when thawed, but the soup keeps well in the refrigerator for up to three days.
