6-8 lb. fish fillets
1/2 lb. thick sliced bacon
3-4 lg. Irish potatoes
3 med. onions
Milk
Butter
Crackers
Salt and pepper

Place a layer of bacon in bottom of Dutch oven. Place a layer of fish over bacon. Add a layer of thinly sliced onions, raw, and a layer of sliced raw potatoes. Add a layer of crackers, dots of butter, salt, and pepper. Repeat layers in this order until ingredients are used. Add enough hot water to not quite cover bottom. More may be necessary as cooking continues. Cover tightly.

After about 10 minutes, slip a pancake turner under bottom layer to prevent sticking and burning. Repeat this as necessary. Allow all water to cook away from chowder so that bottom layer is browned. When fish, onion, and potatoes are thoroughly tender but fish is not disintegrated and water has cooked away, almost cover with heated whole milk. Time: about 45 minutes.