Pix Rowe Miller's Family Fish Chowder Katherine Hall Pag

7 slices bacon -- 1/4" thick

3 cups yellow onion -- diced

6 medium potatoes -- peeled

1 pound haddock

1 pound cod

2 cans evaporated milk -- 3 cups

1 cup whole milk

salt and pepper

Fry the bacon, remove from the pan, and place on a paper towel. Saute the onions in the bacon fat and set the pan aside.

Cut the potatoes in half the long way, then into 1/4" slices. Put them in a nonreactive pot large enough for the chowder. Cover the potatoes with water and boil until tender. Be careful not to put in too much water or hte chowder will be soupy. While the potatoes are cooking, cut the fish ointo generous bite-sized pieces. When the potatoes are ready, add the fish to the pot, cover and simmer until the fish flakes.

When the fish is done, crumble the bacon and add it to the pot along with the onionbs and any grease in the pan, the evaporated and whole milks. Bring the mixture to a boil, cover, and turn the heat down. Simmer for 5 minutes and add salt and pepper to taste.

Chowder invariably tastes better when made a day ahead.

VARIATIONS:

The chowder is still quite delectable with olive oil instead of bacon fat. You may also use salt pork. Two kinds of fish make for a more interetsing chowder, but these can be any combination of the following: haddock, cod, pollack, monkfish, and hake. Finally, there is the question of garnishes: dill, chopped parsley, oyster crackers, butter are all good.