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Myrtle’s New England Fish Chowder

¼ Cup butter or bacon fat
1 Large Onion
1 Tbsp salt
1/8 tsp pepper
1lb Haddock filet (boiled until it flakes – 15-20 minutes)
1 ½  Cups of Potatoes (cubed)
1 Cup fish stock (from boiled fish)
1 ½ Cups of milk
1 Can Evaporated milk (13 oz can)

Cook onion in fat until transparent;  Add salt, pepper, potatoes and fish stock,  Simmer 15 minutes,            Add flaked Haddock,    Simmer 15 minutes more,   Add milks,  Heat to boiling point (do not allow to boil)

 Serve piping hot with oysterette crackers;   Serves 4