As posted on Boston.com

Ingredients:

• 1 1/2 pounds skinless boneless finnan haddie, or other smoked white fish such as trout
• 3 cups water
• 3 tablespoons unsalted butter
• 1 onion, chopped
• 6 boiling (not baking) potatoes, peeled and cut into small wedges
• 3 cups whole milk
• Salt and pepper, to taste
• 8 common crackers

1. In a heavy-based pot, combine the fish and water. Bring to a boil over medium heat. Lower the heat and simmer for 5 minutes or until the flesh loosens up and can be flaked with a fork. With a slotted spoon, transfer the fish to a plate. Flake the fish into bite-size pieces.
2. In a skillet, melt 1 tablespoon of the butter over medium-low heat. Add the onion and cook, stirring often, for 8 minutes or until the onion softens. Add the onion and potatoes to the fish broth. Simmer over medium heat for 15 minutes or until the potatoes are tender.
3. Add the flaked fish and milk. Warm the chowder over very low heat just until it is hot. Remove it from the heat and let it steep for a few minutes.
4. Meanwhile, split the common crackers and toast them for 3 minutes or until browned.
5. Taste the chowder for seasoning and add salt and pepper. Gently warm it up again. Ladle it into bowls, add a little butter to each one, and float the crackers on top.