How to make it

  • Place the bacon strips in a large sized stockpot on medium-high heat. Cook the bacon until it is crisp, then remove it and use paper towels to drain. Drain grease from the pot, keeping about 1 tablespoon for later. Fry the onions in the reserved bacon grease over medium heat for approximately 5 minutes or until tender.
  • Put the potatoes in the pot and add water till the potatoes are covered. Allow it to boil, and then cook the potatoes until they are almost tender (approx. 5 minutes). Then add the fish pieces, the whole milk, the evaporated milk and the butter. Allow it to boil then let it simmer on low heat for about 30 minutes. Add salt and pepper to taste. Serve the chowder in bowls, topped with crumbled bacon pieces.

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