Serves 12

Ingredients:

• 6 pounds fowl
• 2 quarts cold water
• ¼ pound salt pork, cubed
• 2 medium – sized onions, sliced
• 4 cups hot water
• 8 cups diced potatoes
• 1 tbsp. salt
• 4 cups milk, scalded
• 2tbsp. butter

Preparation:

A day before you plan to serve the chowder, clean the fowl and cut it into pieces, then cover it with water and heat it slowly until it start  to boil. Then let it simmer covered for about three hours, or until it has become tender. When it is done , remove the chicken, and dice. Allow all of the liquid to become cold, then remove the fat that accumulates and then once again add the chicken meat to the liquid.

The next day ( the day that you plan to serve it ) take the salt pork and render the fat from it, then remove the cracklings. Add onions to the fat and  cook them slowly until the onions have become a golden color. Place the onions and the fat in a large kettle and add the water, the potatoes and the salt. Simmer this until the potatoes have cooked and they become tender.  Then Bring the chicken liquid and the meat to a boil in  another pan. Let this boil for about ten minutes. Then add in the milk and the butter.  Lastly, combine these two mixtures, you may wish to thicken the chowder a bit