Fish Chowder

1. 1

   Fry salt pork in a deep kettle, being careful not to burn it. When crisp, remove pork and set aside.

2. 2

   Fry onions until soft, but not browned.

3. 3

   Add water and potatoes.

4. 4

   Cook for five to ten minutes; add fish, cut into two-inch pieces and simmer until all tender.

5. 5

   Add milk or cream; heat until just a simmer.

6. 6

   Add salt, pepper and a pinch of herbs to taste.

7. 7

   If using milk, add a tablespoon of butter and the crisp fried pork.

8. 8

   Cool, reheat and serve.

9. 9

   Do not boil.

No additional tips available.