Fish Chowder(An Oldie)

1. 1

   Fry out salt pork until crisp.

2. 2

   Remove from pan.

3. 3

   Add minced onions to drippings and saute until golden brown.

4. 4

   Meantime, start halibut in cold water (just enough to cover, plus a pinch of salt).

5. 5

   Simmer until fish turns white.

6. 6

   Don't overcook.

7. 7

   When onions are ready, add potatoes (in cubes) and the water from fish. Flake fish; add to potatoes and onions and bring just to a boil. Add as much milk as you desire.

8. 8

   Add salt and pepper and bring just to the boiling point, but do not boil.

9. 9

   Best make ahead, even day before serving; of course, reheat.

* Per serving · 4 servings · Values may vary.

No additional tips available.