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Serves 6
1/4 c. diced salt pork
1/4 c. onions, sliced
2 c. diced potatoes
2 c. hot water
butter
1 1/2 lbs. firm fresh fish: haddock, cod, halibut, perch, monk, hake or a combination
Salt & freshly ground pepper
2 c. cream
Fry out salt pork in a skillet until nicely browned. Add onions and saute gently. Add potatoes and hot water and cook 10 to 15 minutes or until potatoes begin to soften. Add fish fillets and cook until easily flaked. Season to taste with salt and pepper and add the cream. Let the chowder heat through. Serve in large bowls with a dab of butter in each. Serve with "common crackers". Some folks add a bit of thyme for seasoning.
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