3 tbsp. butter
1 med. onion, peeled & minced
3 med. potatoes, peeled & cut in 1/4" cubes
1/2 c. hot water
1 lb. fresh or frozen haddock, cod or other white fish fillets (thawed if frozen)
2 c. milk
1 tsp. salt
1/8 tsp. pepper

Melt 2 tablespoons of butter in a large, heavy saucepan over low heat. Add onion and saute about 10 minutes or until golden (not brown). Add potatoes and water; cover and simmer 10 minutes. Add fish, cover and barely simmer another 10 minutes. Be sure mixture doesn't boil, or fish will overcook and become watery. Take pan off heat and flake fish fillets into bite-sized pieces with a fork. Add milk, salt and pepper. Cover and let saucepan stand at room temperature for 1 hour to let flavors marry. Reheat slowly, stirring frequently, about 10 minutes. Do not let chowder boil. Ladle into soup bowls, sprinkle with paprika if desired, and dot with remaining tablespoon of butter. Serve with hot bread or oyster crackers. Serves 4.