2 lbs. white fish fillets (turbot, specks, bass, etc.)
1/4 lb. salt pork, diced
2 med. onions, diced
4 med. potatoes, diced
1 qt. sweet milk
Salt and pepper to taste

In large stock pot, saute salt pork until crisp; add onions and saute until clear. Set aside. In another pot, cover fish fillets with enough water to cook. Boil until fish flakes. Remove fish from liquid. Pour 3 cup fish stock in pot with onions and salt pork. Add potatoes and enough water to cook potatoes. Add salt and pepper; boil until potatoes are done. Add fish and milk. Bring slowly up to heat, stirring as needed.

Note: You can thicken chowder with cornstarch, if desired. Same recipe works with clams or conch. Serve like oyster stew.