Down East Fish Chowder - cooking recipe

Ingredients

1/4 lb. fat salt pork, sliced
2 c. diced uncooked fish (cod or haddock)
6 small potatoes, diced
2 onions, chopped fine
3 c. boiling water
1 pt. milk
1 Tbsp. minced parsley
salt and pepper
1 Tbsp. flour

Preparation

Fry salt pork in deep kettle.
When crisp, remove pieces of pork and put fish, potatoes and onions in kettle.
Cover with the boiling water.
Simmer 1/2 hour or until the potato is tender. Add the milk and cook 5 minutes longer.
Thicken with flour when milk is added.