Title: Maine fish chowder
 Categories: Soups, One dish, Fish, Main dish
      Yield: 6 servings
 
    1/4 lb Salt Pork, diced
      4 c  Diced raw Potatoes
      3 x  Med Onions, peeled & sliced
      2 t  Salt
      3 lb White fleshed Fish  *
      2 c  Scalded Milk
      1 t  Butter or margarine
    1/4 t  Pepper, or to taste
 
  *  Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed
  fish with bones in it.
   Fry salt pork to render all fat in a heavy kettle and then remove.
  Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and
  cook over medium heat, covered, 15 minutes, until potatoes are just
  tender. Do not overcook.  Meanwhile, cut fish into large chunks and
  put into another saucepan. Add boiling water to cover and 1 1/2
  teaspoons salt. Cook slowly, covered, until fish is fork tender,
  about 15 minutes. Remove from heat. Strain and reserve liquid. Remove
  any bones from fish. Add fish and strained liquid to potato-onion
  mixture. Pour in milk and leave on stove long enough to heat through,
  about 5 minutes. Mix in butter and pepper. Serve at once.   Serves 4
  to 6.