1/2 lb. salt pork, diced
3 onions, cut in wedges
5 med. potatoes
2 1/2 c. water
2 lbs. fish, Haddock or Hake, Cod, fish fillets
1 tsp. salt
1/4 tsp. pepper
3 c. milk
1 c. cream or less

"Fry out" the salt pork in a heavy skillet. Remove the small pieces of pork and set aside to garnish each bowl of chowder. Cook the onions in the pork fat until transparent, but not brown.

Add the potatoes, diced or cut in slices. Add water and cook for 10 minutes. Then place the fish on top of the potatoes. Cover the kettle and cook slowly until the fish falls into chunks. Add salt and pepper as desired. Slowly add milk and cream or all milk. Taste for further seasoning.