Chowder

From 1843:

The following is the way they make chowder in the East.
First, fry a large bit of well-salted pork in the kettle over the fire. Fry it thoroughly.
Second, pour in a sufficient quantity of water, and then put in the head and shoulders of a codfish and a well dressed haddock, both recently caught.
Third, put in three or four good Irish potatoes and then boil them well together. An old fisherman generally puts in two or three onions.
Fourth, when they are about done, throw in a few of the largest Boston crackers, and then apply the pepper and salt to suit your fancy.
Such a dish, smoking hot, placed before you, after a long morning spent in the most exhilarating sport, will make you no longer envy the gods.