1 lb. haddock, cut into 1-inch pieces
2 tbsp. butter
1/2 c. diced potatoes
1 3/4 c. skim evaporated milk
Dash of pepper
2 tbsp. flour
1 lb. scallops
1/2 c. diced onion
1/4 lb. Canadian bacon
2 c. hot water
1/4 c. milk
1/4 tsp. salt
1/4 c. butter
1/2 c. milk

Slowly saute onions and diced bacon in butter until very tender. Set aside in fry pan. Boil the water, add diced potato and fish and cook until tender, about 15 minutes. Add onions and bacon along with evaporated milk, 1/4 cup milk, salt and pepper. Wipe out fry pan used to saute onions and use to melt butter, then add flour and remaining 1/2 cup milk. Add this thickener slowly to chowder. This is best made in the morning and reheated to serve.