Yooper Fish Chowder - cooking recipe

Ingredients

1/2 c. butter or margarine (doubled)
3 medium onions, sliced
5 medium potatoes, diced
4 tsp. salt
1/2 tsp. pepper
3 c. boiling water
2 lb. fresh or frozen haddock, cod or other whitefish, cut into large chunks
1 qt. milk, scalded
1 (12 oz.) can evaporated milk

Preparation

In a 6 to 8-quart kettle, melt 1/4 cup butter over medium heat. Saute onions until tender but not brown.
Add potatoes, salt, pepper and water. Top with fish and simmer 25 minutes or until vegetables are tender. Stir in scalded milk, evaporated milk and the rest of the butter.
Heat but don't boil. Add more salt and pepper, if desired.
Makes 4 1/2 quarts.