Jfk'S Fish Chowder

• 2 lbs haddock
• 2 cups water
• 2 ounces diced salt pork (or bacon)
• 2 onions, sliced
• 4 large potatoes, peeled and diced
• 1 cup celery, chopped
• 1 bay leaf, crumbled
• 1 teaspoon salt
• fresh ground pepper
• boiling water, as needed
• 3 cups milk
• 1 (13 ounce) can evaporated milk
• 2 tablespoons butter

1. Simmer haddock in a fish-poaching pan for 15 minutes. Drain. Reserve fish, broth and bones.
2. In a 10-inch skillet, saute diced pork until crisp. Remove pork with a slotted spoon and reserve.
3. Saute onion in the pork fat until golden brown.
4. Add fish (flaked), bones, potatoes, celery, bay leaf, salt and pepper.
5. Pour in fish broth plus enough boiling water to make 3 cups of liquid and simmer for 30 minutes.
6. Add milk and evaporated milk and simmer for 5 minutes. Correct seasonings and remove bay leaf and ALL the bones.
7. Add butter. Serve in a heated soup tureen and sprinkle top with salt pork.

haddock, water, salt pork, onions, potatoes, celery, bay leaf, salt, fresh ground pepper, boiling water, milk, milk, butter

Taken from www.food.com/recipe/jfks-fish-chowder-264882 (may not work)