3 tbsp. butter
2 onions, diced
4 med. potatoes
1/2 tsp. salt
1/2 tsp. pepper
1/2-1 lb. fish (haddock is best)
4 c. milk
1/2 c. cream

Saute the onions in the butter in a kettle. To the cooked onion, add pared and diced potato, salt and pepper and enough cold water to cover the vegetables. Cook until vegetables are nearly done. Lay pieces of fish over the vegetables, add more water if necessary and continue cooking until the fish flakes. Add the milk and cream and slowly cook until chowder is steaming hot. Do not boil! Taste for further seasoning. This makes 10 medium servings.