Fish Chowder - cooking recipe

Ingredients

1/4 lb. fat salt pork
1 lb. fillet of haddock
4 medium potatoes, sliced or cubed
2 onions, sliced or chopped
2 c. water
4 c. milk or cream
salt and pepper
Bell's seasoning or sage and thyme
butter

Preparation

Fry salt pork in a deep kettle, being careful not to burn it. When crisp, remove pork and set aside.
Fry onions until soft, but not browned.
Add water and potatoes.
Cook for five to ten minutes; add fish, cut into two-inch pieces and simmer until all tender.
Add milk or cream; heat until just a simmer.
Add salt, pepper and a pinch of herbs to taste.
If using milk, add a tablespoon of butter and the crisp fried pork.
Cool, reheat and serve.
Do not boil.
Serves 6.