CREAMY FISH CHOWDER
from the Lewis R. French

1 pound whitefish (haddock or pollock)
1 pound potatoes, peeled & quartered
1 medium onion, chopped roughly
1 tablespoon butter
1 slice bacon, fried & crumbled
2 cups chicken stock (add more stock or water as needed)
1 can evaporated milk (not condensed milk!)
1 tablespoon parsley
lots of fresh ground pepper
salt to taste

Saute onion in butter until translucent. Add potatoes and chicken stock, cover and simmer until potatoes are cooked. Add fish, simmer another ten minutes, add enough canned milk to desired consistency, and heat through but do no boil. Add parsley, pepper, and bacon, and serve with oyster crackers.