Fish Chowder

• 1/4 lb. salt pork or 2 slices bacon, chopped
• 2 cloves garlic, diced
• 2 lb. haddock fillets
• 1/4 tsp. pepper
• 2 large cans evaporated milk
• 1/2 tsp. basil
• 2 medium potatoes, cubed
• 1 large onion, chopped
• a few chopped celery tops
• 2 tsp. salt
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dill weed

1. Fry up salt pork or bacon in soup pot until crisp.
2. Remove fat bits and leave fat.
3. Place onion and garlic in pot and fry until soft.
4. Add potatoes, celery tops and Worcestershire sauce.
5. Barely cover with water and cook until potatoes are just soft.
6. Lay fish fillets over potatoes.
7. Cover and cook until the fish flakes and crumbles.
8. Add rest of seasonings and evaporated milk.
9. Heat, but do not boil.

salt pork, garlic, haddock fillets, pepper, milk, basil, potatoes, onion, celery tops, salt, worcestershire sauce, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898410 (may not work)