1/4 lb. salt pork or 2 slices of bacon, chopped
1 lg. chopped onion
2 cloves garlic, diced
2 med. potatoes, cubed
A few chopped celery tops
1 tsp. Worcestershire sauce
2 lbs. haddock fillets
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dill weed
1/2 tsp. basil
2 lg. cans evaporated milk

Fry up salt pork or bacon in soup pot until crisp. Remove fat bits and leave fat. Place onion and garlic in pot and fry until soft. Then add potatoes, celery tops and Worcestershire. Barely cover with water and cook until potatoes are just soft. Lay the fish fillets over the potatoes. Cover and cook until the fish flakes and crumbles. Add rest of seasonings and evaporated milk. Heat, but do not boil. The chowder will get better as it stands on the stove this way. Let the chowder heat on very low heat for about 2 hours before serving. Serves 8-10.