1. Heat a heavy-bottomed pot on medium, add the butter, melt it, then add the onion and cook until just translucent.
2. Add the potatoes, cover with water, bring to a boil, then lower and simmer until fork tender. Tip: Do not let the potatoes go past this point or you will end up with a mushy chowder.
3. Add the fish on top of the potatoes in an even layer and cook, covered, on low for 5 minutes. Tip: You are just steaming the fish. Avoid stirring it or again, you’ll end up with mush.
4. Add the milk or cream and bring back to a hot temperature (without boiling it) before adding the salt and pepper to taste.
5. Top with diced chives when serving (if desired) and enjoy with biscuits or a crusty loaf of bread.

Variation: Make this a fancy seafood chowder by adding a can of thawed frozen lobster, ½ lb of Digby (large) scallops, and ½ lb of baby shrimp when you add the fish. Also, if using lobster, I add a chopped leek with the onion as a nice complementary flavour as well.