Atlantic Chowder

Serves 4 to 6

Charlotte

Ingredients
1/4 lb. salt pork, rinsed and cut up
3 onions sliced
4 small potatoes, pared and cut up
1 tsp. salt
1 cup boiling water

3/4 lb. cod or haddock filets

3 cups milk
1 tbsp. butter
2 tablespoons chopped parsley

Instructions
Dice pork, fry it slowly to a crisp golden brown in a 3-quart heavy pan, lift out the bits of pork and set pork aside.

Cook onions in the pork fat or oil and fry slowly until cooked. Add potatoes, seasoning, salt and water. Heat.

Cut fish into 2-inch squares, drop onto the potatoes, cover and simmer until the potatoes are tender and the fish flakes, about 20 minutes.

Add milk and heat; add more salt if necessary. Just before serving, drop butter and bits of fried pork and parsley into the dish. Do not stir; ready to serve.

Hint: Bacon or side bacon may be used in place of the salt pork.

Variation:
Clam Chowder: Substitute 1 cup of clams and 1 cup of clam liquid for the fish.