chowder. When the pork is crisp (may be left in or taken out) saute onions in the fat. When transparent, add potatoes and cover with boiling water. Cook until a fork will just pierce a potato. Lay the fish on top and cook for 10 minutes. Let stand overnight and when ready to serve, heat & add both milks and season.. Before serving add the butter to melt on top. This can be made with cod, haddock or any solid fish. "The best I ever made had all three fish in it" **Non -New Englanders might not know how to handle the salt pork. Score the salt pork on the rind, then rinse or soak in hot water before removing from rind. This removes the brine and If you attempt it Before scoring it is too hard to handle." Gertrudes Fish Chowder, an adaptation of Quoddy Fish Chowder as found in " The State of Maine's Best Seafood Recipes" Thanks to: Carl Ingraham WXJJ08A(My Brother) who finally gave me this recipe & Gertrude Ingraham (our Mom) who made it for years & years. Jan Cargill