---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Maine Fish Chowder
  Categories: Soups/stews, Fish/sea, Pork/ham
       Yield: 6 servings
  
     1/4 lb Salt Pork, diced                    3 lb White fleshed Fish  *
       4 c  Diced raw Potatoes                  2 c  Scalded Milk
       3 x  Med Onions, peeled & sliced         1 ts Butter or margarine
       2 ts Salt                              1/4 ts 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.
  
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