Clam Box Fish Chow-Da

Ingredients

• 1/4 pound unsalted butter
• 1 large onion
• diced
• 2 1/2 pounds waxy-style potatoes
• peeled and cut into 1/2-inch cubes
• 3 tablespoons salt
• 1 tablespoon ground white pepper
• Water
• as needed
• 5 pounds boneless
• skinless cod fillets
• 6 cups half-and-half
• 2 cups whole milk
• plus more as needed
• Oyster crackers
• as needed

Instructions

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.
3. Bring to a boil, lower the heat, and simmer for 5 minutes.
4. Add the cod and enough water to cover.
5. Simmer for 5 minutes more.
6. Let the chowder cool.
7. Stir in the half-and-half and milk (add more milk if necessary).
8. Refrigerate the chowder, covered, overnight.
9. 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.
10. Serve with oyster crackers and enjoy!