New England Fish Chowder - cooking recipe

Ingredients

2 lb. haddock or cod
1 1/2-inch cube fat salt pork
2 medium size onions
4 c. diced potatoes
2 c. boiling water
1 qt. milk
1 c. canned milk or cream
1 Tbsp. salt
pepper to taste
2 Tbsp. butter

Preparation

Put salt pork, potatoes and onions into the two cups of boiling water and cook until potatoes are soft, not mushy.
Add fish which has been boned.
(You can steam your fish, skin and bone it after it is steamed, then add to your potatoes.
I like to add fillets of fish and cook them with the potatoes the last 4 or 5 minutes.)
When the fish has lost its opaque look, you know it is cooked.
Add your milk and seasonings.
Heat until milk is scalding hot, not boiling.
Remove from heat and let stand for a while to season.
Reheat to eating temperature.
Be sure milk does not boil.