Being the oldest of 14 children and living in the northeast corner of Maine in the late 1930s and 40s, food had to go a long way and it had to be good. When we had this chowder it was a treat.
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
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.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.