Fish Chowder

Peel and cube potatoes.

Place in boiling water and cook for 5 minutes to soften.

Drain.

Put 2 tablespoons oleo in bottom of 6 quart kettle along with fish, 4 tablespoons water and salt pork. Simmer on low until fish is light and flaky and fully cooked.

Add potatoes, evaporated milk and whole milk, and remaining oleo. Simmer, uncovered, stirring occasionally to avoid sticking until oleo is melted and milk is warm.

Do not boil.