sjf@pyuxbb.UUCP (12/08/83)
Having grown-up in Boston, this was always a favorite recipe, not only because it is good, but quick to make and inexpensive (to be in college again!): 2 lbs. fish (white preferably) 3-4 onions 1/2 lb. pork fat back (can use salt pork) 6 potatoes 1 qt. milk salt+pepper 1. Cut the fat back into small pieces, and fry in large pot until crisp, remove pieces. (This is what gives chowder its taste, not the fish.) 2. In the grease, sautee the onion which has been diced. 3. Meanwhile, poach the fish in boiling water until done (about 5 min.). 4. When the onions are soft, but not brown, pour the water off the fish into the large pot. 5. Cut the potatoes in small (1/2"-1") cubes. Bring the water onion mixture to a boil, and add potatoes. Boil for about 15 min. or until potatoes are done. 6. Add the fish, broken up, add milk. Salt+pepper to taste. DO NOT bring to a boil after the milk is added. To my taste, the more pepper the better.