Downeast Fish Chowder

A real Downeast version of chowder you might like.

• Ready In: 50 mins
• Serves: 8
• Yields: 2 quarts approx.

Ingredients

• 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
• 1⁄4 teaspoon pepper

Directions

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.