Fish Chowder

01Method

1. 1

   Place bacon in a large stockpot over medium-high heat and cook, turning as needed, until browned and crisp, about 10 minutes. Transfer to a paper towel-lined plate, crumble once cool, and set aside. Pour off the bacon fat, leaving roughly 1 tablespoon in the pot.

2. 2

   Add the onion to the fat remaining in the pot and sauté over medium heat, stirring frequently, until softened, about 5 minutes. Add the potatoes and pour in just enough water to cover them. Bring to a boil and cook until the potatoes are just barely tender, about 5 minutes.

3. 3

   Stir in the fish, evaporated milk, whole milk, and butter; return to a boil. Lower the heat and let everything simmer gently for 30 minutes. Adjust seasoning with salt and pepper.

4. 4

   Ladle into bowls and finish each portion with the crumbled bacon.