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New England Fish Chowder

4 fish Fillets, preferably Cusk
4 medium onions
5 medium potatoes, diced
1/2 lb. salt pork, diced
Salt and pepper
1 (13 oz.) can evaporated milk
24 oz. whole milk
4 oz. cream cheese (optional)


In 8 quart pot, bring 2 quarts of water and fish Fillets to a boil. Reduce heat and gently boil fish until it starts to flake. Remove fish. In the same water, boil the potatoes and 2 onions chopped in 1 inch pieces until done.


In a heavy skillet, render salt pork until almost crispy. Add 2 diced onions and fry until done. Add fish, potatoes and onions. Let simmer for 30 minutes, seasoning to taste with salt and pepper. Add evaporated milk and whole milk (and cream cheese, if desired) to pot and simmer. DO NOT BOIL!








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