Boston Fish Chowder

• 1 lb. haddock fillets
• 2 c. salted water
• 4 medium potatoes, diced
• 1/4 lb. salt pork, diced
• 1 large onion, sliced
• 1 to 2 Tbsp. chopped parsley
• 2 cans medium deveined shrimp
• 2 Tbsp. flour
• 4 c. rich milk

1. Cook fish in water with a slice of onion until it flakes (less than 10 minutes).
2. Drain reserving liquid to cook potatoes.
3. Dice salt pork and cook in a large pan until some is dried out.
4. Add sliced onion and saute until soft, but not brown.
5. Blend flour into pork fat.
6. Add fish and potato stock.
7. Bring to a boil, stirring constantly.
8. Add milk and bring to a boil again.
9. Add fish and potatoes; simmer for 10 minutes.
10. Add clams, juice and shrimp.
11. Use immediately or refrigerate and reheat when ready to serve.

haddock fillets, water, potatoes, salt pork, onion, parsley, shrimp, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639209 (may not work)