Down East Fish Chowder

Ingredients

• 1/4 lb salt pork, cut into small pieces
• 2 onions, peeled and sliced
• 3 cups potatoes, peeled and cut into 1/2-inch cubes
• 4 cups water, boiling
• 3 lbs cod, cut into bite-sized pieces (either salt or fresh) or haddock, cut into bite-sized pieces
• 1 3/4 cups evaporated milk
• 1 tablespoon salt
• 1/8 teaspoon pepper
• 1 tablespoon parsley, minced
• 1 tablespoon butter or bacon fat
• 1 tablespoon flour
• pilot crackers

Directions

1. 1

   Fry salt pork slowly in soup kettle.

2. 2

   Add sliced onions and cook for five minutes.

3. 3

   Add potatoes boiling water and fish; simmer slowly until potatoes are tender.

4. 4

   Add evaporated milk, salt, pepper and parsley.

5. 5

   Melt butter or bacon fat in a small frying pan.

6. 6

   Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.

7. 7

   Cook an additional five minutes.

8. 8

   Pour over pilot crackers and serve.