Ingredients:
3 large potatoes, cubed
Small to medium white onion, diced
¼ stick of margarine or butter
1 ½ lbs. of haddock (or your favorite mild white fish)
One can of evaporated milk
6 oz. of 2% milk (1% can be substituted)
2 slices of white American cheese
¼ tsp. salt
Pepper to taste
Directions:
Use butter to sauté the onion in a large pot. Once the onions are transparent, add potatoes and cover them (nearly completely) with water. Add salt. Cover and boil gently for 15 minutes. Lay fish portions on top of potatoes, cover and continue to boil gently for another 10 minutes. Turn down the heat and slowly stir in the evaporated milk and the 2% milk. Tear the cheese into a few large pieces, put on top of the chowder. Heat through on low heat for at least 15 minutes. Stir occasionally.
Options:
Add scallops at the same time as the fish. You may like to try already cooked shrimp instead; if so, add at the same time as the milk.
