New England Fish Chowder - cooking recipe

Ingredients

1/2 c. butter or margarine, divided
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 fillets, cut into chunks
1 qt. milk, scalded
1 can (12 oz.) 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.
Simmer covered 25 minutes or until potatoes are tender.
Stir in scalded evaporated milk and remaining butter; heat through.
Season with additional salt and pepper if desired.
Yields about 4 1/2 quarts.