Fish Chowder - cooking recipe

Ingredients

1 lb. salt pork
6 to 8 onions, sliced or diced
12 to 15 potatoes, peeled and diced
8 to 10 lb. fish
water (to cover)
6 cans evaporated milk
1 gal. whole milk
1/2 c. flour
1 Tbsp. salt
3/4 tsp. pepper
1/4 lb. butter

Preparation

Cook pork slowly until fat has melted and scraps are brown. Strain.
Setting aside scraps, put 1/2 cup fat in soup pot.
Heat fat.
Add onions; cook over low heat until onions are soft.
Add potatoes; toss until well coated.
Add fish and enough water to cover.
Simmer for about 15 minutes, or until potatoes are tender. Mix flour with some of the milk until smooth and lump free.
Put all the milk in a double boiler.
Mix in flour mixture; heat until very hot.
Add potatoes, fish, onion mixture, salt, pepper and butter.
Taste to see if more salt is needed.
Serve pork scraps on side or in chowder.
Serves 38 (12-ounce) servings.