New England Fish Chowder

Fish chowder has long been a favorite of New Englanders, who prefer a chowder that is quite different from the thick, gooey version served in some restaurants. Ours is a lighter, more soup-like version, and is always made with evaporated milk, or as Mainers call it, "canned milk."

Although this recipe is made with bacon, which our family prefers, traditional recipes always use salt pork and it can be substituted. It isn't necessary to use fresh haddock for this chowder: previously frozen works fine.

Ingredients

• 1/2 pound thick bacon, diced
• 2 medium onions, chopped
• 5 medium russet potatoes (6 cups), cut into 1-inch pieces
• 3 pounds haddock, cut into large pieces
• 2 cans evaporated milk
• 3 tablespoons butter
• Salt and Pepper to taste

Instructions

1. Saute bacon in a 6-quart soup pan until crisp.
2. Using a slotted spoon, remove bacon bits from pot (but not the bacon fat) and drain on paper towels.
3. Saute onions in the bacon fat until translucent.
4. Add potatoes to pot and barely cover them with water.
5. Simmer until potatoes are almost cooked.
6. Lay fish on top of potatoes (do not stir) and cover pot. Simmer until both the fish and potatoes are cooked.
7. Add evaporated milk, salt, pepper and butter and bring to a simmer, but do not boil
8. Sprinkle the bacon bits on top and serve with plain crackers, such as oyster crackers.

Serves 8