Senator Edward M. Kennedy'S Cape Cod Fish Chowder

• 2 lb. fresh haddock
• 2 oz. salt pork, diced
• 2 medium onion, sliced
• 1 c. celery, chopped
• 4 large potatoes, diced
• 1 bay leaf, crumbled
• 4 c. milk
• 2 Tbsp. butter or margarine
• 1 tsp. salt
• freshly ground black pepper to taste

1. Simmer haddock in 2 cups of water for 15 minutes.
2. Drain off and reserve the broth.
3. Remove the skin and bones from the fish. Saute the diced salt pork in a large pot until crisp.
4. Remove the salt pork and saute the onions in the fat until golden brown.
5. Add fish, celery, potatoes and bay leaf.
6. Measure reserve fish broth plus enough boiling water to make 3 cups liquid.
7. Add to pot and simmer 40 minutes.
8. Add milk and butter and simmer for an additional 5 minutes, or until well heated.
9. Season with salt and pepper.
10. Makes 8 servings.

fresh haddock, salt pork, onion, celery, potatoes, bay leaf, milk, butter, salt, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318200 (may not work)