Down East Fish Chowder - cooking recipe

Ingredients

1/4 lb salt pork, cut into small pieces
2 onions, peeled and sliced
3 cups potatoes, peeled and cut into 1/2-inch cubes
4 cups water, boiling
3 lbs cod (either salt or fresh) or 3 lbs haddock, cut into bite-sized pieces
1 3/4 cups evaporated milk
1 tablespoon salt
1/8 teaspoon pepper
1 tablespoon parsley, minced
1 tablespoon butter or 1 tablespoon bacon fat
1 tablespoon flour
pilot cracker

Preparation

Fry salt pork slowly in soup kettle.
Add sliced onions and cook for five minutes.
Add potatoes boiling water and fish; simmer slowly until potatoes are tender.
Add evaporated milk, salt, pepper and parsley.
Melt butter or bacon fat in a small frying pan.
Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
Cook an additional five minutes.
Pour over pilot crackers and serve.