Downeast Fish Chowder

• 3 lbs fresh haddock or 3 lbs cusk
• 6 slices salt pork
• 2 medium onions
• 4 large potatoes, cubed
• 1 pint whole milk
• 1 can evaporated milk
• 1 teaspoon salt
• 14 teaspoon pepper

1. Poach fish in just enough water to cover.
2. Debone fish.
3. Save water.
4. Fry out salt pork in a fry pan.
5. Remove pork.
6. Brown onions in fat.
7. Cook potatoes in just enough water to cover.
8. Add fish, reserved poaching water, pork, onions, and fat to potatoes.
9. Add milk, salt and pepper.
10. Warm through.
11. Be careful not to boil chowder.
12. Serve with oyster crackers or warm rolls.

haddock, salt, onions, potatoes, milk, milk, salt, pepper

Taken from www.food.com/recipe/downeast-fish-chowder-22324 (may not work)