New England "My Way'' Fish Chowder
3 lbs Fresh Haddock (skin removed)
6 Yukon Gold Potatoes
6 Slices of Bacon
1 Large Onion
5 Cups of Fish Stock
1 Cup of Milk
1-12oz Can of fat free evaporated milk
1 tbsp Kosher Salt
1 tbsp Fresh Cracked Pepper
1/2 tsp Old Bay Seasoning
1 tbsp fresh Thyme
1 Bay Leaf
Cook Bacon until crisp in a 4 quart Stock Pot , set aside & saving drippings...chop onion and potato cutting veggies into uniform pieces for even cooking .
Cut Haddock into chunks set aside ,add potato,onion, salt, pepper, old bay seasoning, fresh thyme, & bay leaf to bacon dripping and cook over medium heat until onion is translucent and potatoes are soft on the outside but still firm in the center ...
Add stock, bring to a boil continue to boil for 12 minutes. Take off of burner add Haddock easily layering in broth .Return to heat for 5 minutes, then remove from heat & allow the Fish to continue to cook for 10 minutes just sitting in the broth.
Kindly add the milk and Evaporated milk stir to incorporate gently ...add more Salt and pepper if you wish..... garnish with bacon and parsley...this will warm your soul....and leave you with a full and happy belly...