Recipe: Maine Fish Chowder

Maine Fish Chowder
Rec.food.recipes/Fred Towner/1998
Yield: 6 servings

1/4 lb Salt Pork, diced
4 cup Diced raw Potatoes
3 Med Onions, peeled & sliced
2 tsp Salt
3 lb White fleshed Fish *
2 cup Scalded Milk
1 tsp Butter or margarine
1/4 tsp Pepper, or to taste

* Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove.Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and
cook over medium heat, covered, 15 minutes, until potatoes are justtender. Do not overcook.
Meanwhile, cut fish into large chunks and put into another saucepan.Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly,
covered, until fish is fork tender, about 15 minutes. Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add fish
and strained liquid to potato-onion mixture. Pour in milk and leave on stove long enough to heat through, about 5 minutes. Mix in butter
and pepper. Serve at once. Serves 4 to 6.