My Fish Chowder
Yield: 6 servings
- 6 to 8 medium potatos, peeled and diced
- 1 medium onion, thinly sliced
- 1x1-inch piece salt pork, finely diced
- 2 to 3 pounds haddock or cod fillets
- 2 cans evaporated milk
- 1 tablespoon butter
- salt and pepper to taste
Instructions:In a large stock pot cook potatoes and onions over medium heat until firm. While cooking render the salt pork in a small saucepan until it is golden brown; set aside.
Just before the potatos are done, add fish and slowly cook until they are firm and flaky. Pour in salt pork grease and evaporated milk. Stir gently without boiling. Place butter on top and let stand 10 minutes before seasoning to taste.