Fish Chowder
A recipe from
Tamarind Reef Hotel, St. Croix

Fish Chowder

1/2 cup bacon or salt pork
1 medium onion, chopped
4-5 medium potatoes, cut into bite size pieces
1 1/2 pounds haddock or cod
1 qt. heavy whipping cream
dash of salt and pepper

Cook bacon and onion in saute pan until onion is clear. Discard bacon
or pork. Keep onion in remaining fat. Cook potatoes in 1 quart water
until soft. Cook fish in covered micro dish for 2-3 minutes (whole).
When cooked, break up pieces and add to potatoes along with the juice
from the fish, add onion and fat from saute pan along with the heavy
cream. Heat until hot. No not boil. Add salt and pepper to taste.