1 1/3 to 1 1/2 c. chopped onions
5 c. diced potatoes (I leave skins on)
2 tsp. salt
4 c. water
1 can evaporated milk
2 c. reg. milk
2 1/2 to 3 lbs. boned fish (haddock, pollock, cod, scrod)
1/4 to 1/2 stick butter
2 cloves garlic
1 tsp. tarragon
1 tsp. thyme
Enough vegetable oil to saute

Saute onions and garlic in a Dutch oven or large pot. Onions will appear clear when done.

Add diced potatoes and water together. Bring to boil, reduce heat slightly, and cook 3 minutes. (Potatoes may still be firm, but that's OK.)

Add cut up fish. (An inch or two long is all right, because it will usually break up during the cooking anyway.) Stir it all together and cook about 5 minutes. (Fish will turn white.)

Add evaporated milk, regular milk, and butter. Stir. Let the chowder cook on the lowest temperature possible for a half hour or more.

Serve with crackers, French or Italian bread and cole slaw.

(This is even better the second day, after it's had a chance to "come together" in the refrigerator overnight.) Serves 6-8 people.