Fish Chowder

• 2 1/2 lb. fish fillets*
• 1/2 lb. bacon, cut into 1/2-inch pieces
• 2 1/2 lb. potatoes, cut into 1/2-inch cubes
• 1/2 lb. onions, chopped
• 1 1/2 qt. water
• 1 1/2 Tbsp. salt
• 1 tsp. pepper
• 2 (16 oz.) cans whole kernel corn
• 1 (13 oz.) can evaporated milk
• 2 oz. sliced pimientos
• 1/2 stick butter
• parsley flakes for garnish

1. In a large pot (heavy, so chowder will not stick), cook bacon until crispy.
2. Add onions and saute until tender.
3. Add potatoes, water, salt and pepper.
4. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, but firm.
5. Add frozen or fresh fish fillets (can be cut into large chunks); cook covered 8 to 10 minutes.
6. Stir until fish breaks up easily.
7. Stir in corn and milk. Cook covered until heated thoroughly.
8. Add butter.

fish fillets, bacon, potatoes, onions, water, salt, pepper, whole kernel corn, milk, pimientos, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577123 (may not work)