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INGREDIENTS

6 md Potatoes; peeled
3 c Diced yellow onions
1 lb Cod
6 sl Bacon; 1/4" thick
1 lb Haddock
2 cn Evaporated milk; (3 cups)
1 c Whole Milk
Black Pepper ; freshly ground
Salt

Servings

INSTRUCTIONS

Fry the bacon, remove from the pan, and place on a paper towel. Saute the onions in the bacon fat and set the pan aside. Cut the potatoes in half the long way, then into 1/4" slices. Put them in a nonreactive pot large enough for the chowder. Cover the potatoes with water and boil until tender. Be careful not to put in too much water or the chowder will be soupy. While the potatoes are cooking, cut the fish into generous bite-sized pieces. When the potatoes are ready, add the fish to the pot, cover and simmer until the fish flakes. When the fish is done, crumble the bacon and add it to the pot along with the onions and any grease in the pan, the evaporated and whole milks. Bring the mixture to boil, cover, and turn the heat down. Simmer for five minutes and add salt and pper to taste. Chowder invariably tastes better when made a day ahead. According to Katherine Hall Page.... The Rowe recipe may be happily modified in all sorts of ways. The chowder is still quite delectable with olive oil instead of bacon fat. You may also use salt pork. Two kinds of fish make for a more interesting chowder, but these can be any combination of the following: haddock, cod, pollack, monkfish and hake. Finally there is the question of garnishes: dill chopped parsley, oyster crackers, butter are all good. And Faith and Pixs friend on Sanpere, Jane Weiss, swears by her chowder to which she adds curry spices! Posted to MC-Recipe Digest V1 #191 Date: Sat, 10 Aug 1996 08:34:49 -0700 (PDT) From: PatH NOTES : Body in the Basement: A Faith Fairchild Mystery. Pix Miller, Faiths Neighbor. They live in Maine.

NOTES

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Pix Rowe Millers Family Fish Chowder

6 md Potatoes; peeled 
3 c Diced yellow onions 
1 lb Cod 
6 sl Bacon; 1/4" thick 
1 lb Haddock 
2 cn Evaporated milk; (3 cups) 
1 c Whole Milk 
  Black Pepper freshly ground
  Salt

Fry the bacon, remove from the pan, and place on a paper towel. Saute the  onions in the bacon fat and set the pan aside. Cut the potatoes in half the  long way, then into 1/4" slices. Put them in a nonreactive pot large enough  for the chowder. Cover the potatoes with water and boil until tender. Be  careful not to put in too much water or the chowder will be soupy. While  the potatoes are cooking, cut the fish into generous bite-sized pieces.  When the potatoes are ready, add the fish to the pot, cover and simmer  until the fish flakes. When the fish is done, crumble the bacon and add it  to the pot along with the onions and any grease in the pan, the evaporated  and whole milks. Bring the mixture to boil, cover, and turn the heat down.  Simmer for five minutes and add salt and pper to taste. Chowder invariably  tastes better when made a day ahead.    According to Katherine Hall Page.... The Rowe recipe may be happily  modified in all sorts of ways. The chowder is still quite delectable with  olive oil instead of bacon fat. You may also use salt pork. Two kinds of  fish make for a more interesting chowder, but these can be any combination  of the following: haddock, cod, pollack, monkfish and hake. Finally there  is the question of garnishes: dill chopped parsley, oyster crackers, butter  are all good. And Faith and Pixs friend on Sanpere, Jane Weiss, swears by  her chowder to which she adds curry spices!  Posted to MC-Recipe Digest V1 #191    Date: Sat, 10 Aug 1996 08:34:49 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>  NOTES : Body in the Basement: A Faith Fairchild Mystery. Pix Miller,       Faiths Neighbor. They live in Maine.

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 6 Servings

Calories: 132
Calories from Fat: 12 (9%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 75.7mg		23 %
Sodium 95.2mg		3 %
Potassium 556.2mg		15 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 27.8g		40 %
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Calories per serving: 132

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