Yvonne's Grampa Tingley's Fish Chowder

The next time you make baked fish, cook some extra to make this wonderful chowder. This recipe is from Karl's wife Yvonne's Grampa Tingley and is vey good. The best fish for chowder is white fish (cod, haddock, monkfish, Sea Bass, Blackfish, or Porgy ), cut into 1-inch pieces

4 Tbsp. butter
1 medium onion, chopped
4 medium sized fish, baked and deboned
6 potatoes, peeled, boiled and diced
1 can corn with juice
salt and pepper, as desired
whole milk
1 can evaporated milk
4 Tbsp. butter

In an 8-quart soup dutch oven, saute onion in butter until transparent. Add the pre-baked fish, diced potatoes, corn with its juice, and salt and pepper. Just cover with whole milk. Heat until steaming, then add evaporated milk and the remaining 4 Tbsp. of butter. Continue to simmer. Add salt and pepper again as desired.

Oyster crackers or saltines were standard fare with this bowl of steaming chowder.