Grandpa Alvah'S Fish Chowder
- 1/4 lb salt pork
- 2 medium onions, diced
- 4 cups potatoes, diced
- 1 -2 cup water
- 2 lbs haddock
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup butter
- 1 (14 ounce) can evaporated milk
- 2 -3 cups whole milk
- Fry the diced salt pork in a large pot until golden in color.
- Remove salt pork scraps and set aside.
- Add onions and cook for 5 minutes or until tender.
- Place diced potatoes on top of onions and add enough water so it comes up to the top of the potatoes.
- Place fish on top of potatoes.
- Season with pepper, salt and add butter.
- Bring to a boil and then lower heat to low and simmer until fish and potatoes are cooked.
- You want to stir as little as possible, and very gently because the fish should remain in fairly large pieces.
- (You do not want the fish all flaked apart and especially not all mushy) Pour in evaporated milk and regular milk.
- Heat thoroughly, but do not bring to a boil.
- Serve reserved pork scraps sprinkled on top of chowder or on the side.
- Chowder will be better if allowed to sit overnight.
salt pork, onions, potatoes, water, haddock, salt, pepper, butter, milk, milk
Taken from www.food.com/recipe/grandpa-alvahs-fish-chowder-76186 (may not work)