Becky's Haddock Chowder

Serves 8 to 12 (Makes 4 quarts)

1 medium onion, chopped
3/4 stick margarine or butter
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
3 lb boiling potatoes, peeled and diced
2 1/2 lb skinless haddock
4 (12-0z) cans evaporated milk (not skim)
2 cups whole milk
6 bacon slices, cooked until crisp and crumbled

Cook onion in margarine in a 6-quart heavy pot over moderately low heat, stirring, until softened. Add pepper, garlic powder, salt, potatoes, and enough water to just cover potatoes (3 to 4 cups) and boil, covered, until potatoes are tender, 8 to 10 minutes.

Lay fish fillets on top of potatoes (do not drain off or add more water) and simmer, covered, until fish just flakes apart, 5 to 8 minutes. Add both types of milk and heat, but do not boil. Add bacon and season chowder well with salt and pepper.

Gourmet October 1999