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Pix Rowe Miller's Family Fish Chowder

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      Title: PIX ROWE MILLER'S FAMILY FISH CHOWDER
 Categories: Fish, Soup
      Yield: 6 Servings
 
      6 sl Bacon -- 1/4" thick
      3 c  Diced yellow onions
      6 md Potatoes -- peeled
      1 lb Haddock
      1 lb Cod
      2 cn Evaporated milk -- (3 cups)
      1 c  Whole milk
           Salt
           Freshly ground pepper
 
  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. Becareful 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 Pix's
  friend on Sanpere, Jane Weiss, swears by her chowder to which she
  adds curry spices!
  
  Recipe By     : Katherine Hall Page, 1994
 
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