Ingredients
1 pound sliced bacon
1 large onion, chopped
5 medium potatoes, peeled and diced
2 cups water, or as needed
1 ½ pounds cod fillets, cut into 1 inch cubes
1 (12 fluid ounce) can evaporated milk
½ cup whole milk
2 tablespoons butter
salt and pepper to taste
Directions
1
Cook bacon in a large stockpot over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble and set aside. Drain bacon grease, reserving about 1 tablespoon in the pot.
2
Add onion to reserved bacon grease; cook and stir over medium heat until tender, about 5 minutes. Add potatoes and fill the pot with just enough water to cover. Bring to a boil and cook until potatoes are almost tender, about 5 minutes.
3
Add fish, evaporated milk, whole milk, and butter; bring to a boil. Reduce heat to low and simmer for 30 minutes. Season with salt and pepper.
4
Ladle chowder into bowls and top with crumbled bacon.