Grandpa Alvah'S Fish Chowder - cooking recipe

Ingredients

1/4 lb salt pork
2 medium onions, diced
4 cups potatoes, diced
1 -2 cup water
2 lbs haddock
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup butter
1 (14 ounce) can evaporated milk
2 -3 cups whole milk

Preparation

Fry the diced salt pork in a large pot until golden in color.
Remove salt pork scraps and set aside.
Add onions and cook for 5 minutes or until tender.
Place diced potatoes on top of onions and add enough water so it comes up to the top of the potatoes.
Place fish on top of potatoes.
Season with pepper, salt and add butter.
Bring to a boil and then lower heat to low and simmer until fish and potatoes are cooked.
You want to stir as little as possible, and very gently because the fish should remain in fairly large pieces.
(You do not want the fish all flaked apart and especially not all mushy) Pour in evaporated milk and regular milk.
Heat thoroughly, but do not bring to a boil.
Serve reserved pork scraps sprinkled on top of chowder or on the side.
Chowder will be better if allowed to sit overnight.