Fish Chowder

• 2 lb haddock fillets
• 1/2 lb salt pork, diced
• 1 medium onion, diced
• 2 c boiling water
• 3 c diced potatoes
• 4 c milk
• 8 small soda crackers, crumbled
• 2 T butter
• 2 t salt
• 1/8 t pepper
• 2 T finely chopped parsley

Cut fillets into 2" cubes. Saute pork until crisp. Add onion to pork and cook until tender but not brown. Add boiling water and potatoes and cook 10 minutes. Add fish and simmer 10 minutes. In another saucepan combine milk, crackers, butter, salt, and pepper. Heat just to scalding; do not boil. Combine the two mixtures, pour into bowls, and sprinkle with paprika. Serves 6.

This is from "Out of Old Nova Scotia Kitchens," a book I (Kate) bought at the Cabot Trail park bookshop. The book speculates that chowder was first made by the French at Port Royal, which would explain the name, from the French chaudiere, a type of pot. Or so they say.