Place in kettle:

1 T bacon drippings
1 lg onion, chopped
6-8 diced potatoes
2 c water
salt

Cook slowly until potatos, are half done. Add 1-2 lb white fish fillets, cut into chunks and cook slowly until fish flakes and potatoes are tender. Turn off heat and add 2 c milk, 2 T butter, salt and pepper to taste.

For best flavor, allow chowder to stand at least 3 hours before reheating to serve. Combination of fish, tiny shrimp, crabmeAt, scallops, etc. can be used.

Source: Louise Jones