|2 lb • Haddock or cod|
|1.5 • Fat salt pork • Inch Cube|
|1 whole • Onions - medium • chopped|
|4 cup • Potatoes • diced|
|2 cup • Boiling water|
|1 qt • Milk • scalded|
|1 cup • Light cream • scalded|
|Kosher salt to taste|
|Pepper to taste|
Wash fish with cold water and place into a sauce pan.
Cover with salted cold water, over medium heat bring slowly to a soft boil then reduce heat and simmer, covered, 5 minutes.
Drain fish and reserve stock. Remove skin and bones from the fish. Cut salt pork in small pieces and saute in a large soup pot.
Remove pork cracklings to absorbent paper, reserve. Saute onions in pork drippings, add potatoes and boiling water and boil about 5 minutes.
Then add fish and stock and simmer about 15 minutes.
Add milk, cream and seasonings, and heat thoroughly; butter, sprinkle cracklings over chowder and serve at once. Serve with crackers.