New England Fish Chowder

New England Fish Chowder

(Makes 8 to 12 servings)

• 4 to 5 pounds fresh or frozen haddock, cod, or other white fish fillets
• 3 to 4 strips lean bacon
• 1 large onion, diced
• 2 cups clam broth
• 6 medium-size potatoes
• 4 cups milk, scalded
• 3 or 4 teaspoons salt
• 1/4 teaspoon black pepper
• 4 tablespoons butter
• Soda crackers

Cook bacon in deep heavy pan over medium heat as directed. Remove and place on paper towels. Do not drain pan. Cook onion in bacon drippings until soft. Do not brown.

Peel and cut potatoes into small chunks. Add to onion with enough water to cover. Cover pan and cook 10 minutes or until potatoes are almost tender. Add fish fillets cut in 1 1/2-inch pieces and simmer 10 minutes longer. Add clam broth and milk. Stir well, taste for seasoning and set aside.

Reheat in top of double boiler just before serving. Cut bacon into tiny pieces. Add butter and bacon pieces to soup and serve with crackers.