New England Fish Chowder
For best color and flavor, fry out three to four slices of bacon or salt pork. Saute large onion/garlic cloves in butter or bacon fat. Add four cups sliced potatoes (potatoes may also be in small chunks - your choice) and water to cover. Cook over medium heat until just tender. Add about 3/4 lb. of Haddock fillet, cut into bite-sized pieces, floured. Put on top of potatoes and simmer ten minutes or until fish is done. Slowly add three to four cups of milk, salt and pepper, a tsp. of butter (I add Paprika too).
Set aside for thirty to sixty minutes for best flavor.
The final result is a flavorful, nutritious chowder which is surprisingly thick. and wicked good.