1 1/2-2 lb. chowder fish
4 lg. potatoes, cubed, peeled
2 lg. onions, sliced
1 can evaporated milk
1 c. whole milk
1 tsp. salt
1 tsp. pepper
1 stick butter

Cook potatoes and onions in 1 1/2 cups water until almost tender. Add fish and cook until fish is fully cooked. Add evaporated milk, whole milk, salt, pepper and butter. Heat and let stand 10-15 minutes. Serve with oyster crackers. Serves 6.