Preparation:

Recipe by: Fry the salt pork in the pot in which you're going to make the chowder. When the pork is crisp (may be left in or taken out) sauté onions in the fat.

When transparent, add potatoes and cover with boiling water. Cook until a fork will just pierce a potato. Lay the fish on top and cook for 10 minutes.

Let stand overnight and when ready to serve, heat and add both milks and season.. Before serving add the butter to melt on top. This can be made with cod, haddock or any solid fish.

**Non -New Englanders might not know how to handle the salt pork. Score the salt pork on the rind, then rinse or soak in hot water before removing from rind. This removes the brine and IF you attempt it BEFORE scoring it is too hard to handle.

Servings: 6 to 8
Source:
Submitted by: Recipe Group Member
Date:

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