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Down East Fish Chowder

1/4 lb. salt pork or bacon
2 onions, sliced
4 c. potatoes, sliced
1 or 2 c. water
2 lb. fish fillets (haddock, scrod, cod, etc.)
1 1/4 tsp. salt
1/4 tsp. pepper
2 or 3 c. whole milk
1 tall can evaporated milk


Fry salt pork or bacon slowly in heavy kettle until golden. Remove salt pork or bacon leaving enough fat to brown onions. Cook onions until yellowed. Add potatoes and enough water so it comes nearly to top of potatoes. Boil for 10 minutes, then place fish on top of potatoes and sprinkle with seasonings. Cover, bring to a boil, then cook on low heat until potatoes are tender and fish flakes easily with a fork. Pour in both kinds of milk and heat thoroughly but do not boil. Best when cooked in the morning and warmed up slowly for supper.


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