This chowder can be made with any white fish, such as haddock or cod. It is comfort food that's easy to make, wonderful to eat, and delicious served with crackers and cornbread. The person who deserves full credit for this recipe is Cathy, a wonderful mother who lives in Chicago and loves her son in Kansas!
Ingredients
- bacon: 1 pound (sliced)
- onion: 1 piece (chopped)
- medium potatoes: 5 piece (diced)
- water: 2 cups (or as needed)
- ½ pounds cod fillets: 1 piece (cut into 1-inch cubes)
- evaporated milk: 1 can (12 fluid ounce can)
- whole milk: 0.5 cup
- butter: 2 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Ladle chowder into bowls and top with crumbled bacon.
