EASTMAN’S FISH CHOWDER

2 lbs Cod, Pollock or other fish 3 Cups fresh milk

3 onions, diced 1 stick butter

4 cups diced raw potatoes salt and pepper to taste

1 can evaporated milk ¼ tsp paprika

This recipe makes a very traditional fisherman’s chowder. This is a thin chowder that allows you to taste all the fresh ingredients. Please add more salt to your liking. We often serve this with a good loaf of bread to dip in the chowder. Our kids love it

Cook onions and potatoes in 2 cups water until almost cooked( you may need at little more water to cover depending on the size of your onions and potatoes). Add fish and complete cooking. When fish flakes, add butter, salt, pepper and all the milk.

Heat completely without boiling for about a ½ hour. Sprinkle with paprika and let set for 15 more minutes.

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