Clam Box Fish Chow-Da

Ingredients

• 5 pounds filets boneless skinless
• 1 tablespoon ground pepper white
• 6 cups half-and-half 
• 1 large onion diced
• 10 servings oyster crackers as needed
• 2.5 pounds potatoes waxy-style peeled cut into 1/2-inch cubes
• 3 tablespoons salt 
• 0.3 pound butter unsalted
• 10 servings water as needed
• 2 cups milk whole as needed plus more

Equipment

• pot
• double boiler
• slow cooker

Directions

1. Heat the butter in a large soup pot over medium heat, add onions and cook, stirring, until translucent.
2. Add the potatoes, salt, and pepper and enough water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes.
3. Add the cod and enough water to cover. Simmer for 5 minutes more.
4. Let the chowder cool. Stir in the half-and-half and milk (add more milk if necessary). Refrigerate the chowder, covered, overnight.
5. When ready to serve, reheat the chowder in a double boiler or slow cooker, stirring only occasionally--you don't want to break up the cod too much.
6. Serve with oyster crackers and enjoy!