Did somebody say Chowda?

Alright ladies get out your big pot and turn on the stove.  I made a New England Fish Chowder for dinner last night and it was hailed as, "Excellent."

Feeds 8 Reynolds with soup left for lunch the following day for yours truly:)

4 slices of thick bacon~cut up into bits

2 Tbsp. Butter

2 Med-Large Onions

1/2-3/4 tsp. Thyme

2 bay leaves

6-7 small-medium potatoes

water 

White coldwater fish such as Haddock (I got 2 packages from Walmart for 4.47 each)  So if you half this meal it's not quite the splurge.

2 cups of cream or a can of evaporated milk.

Go ahead and make some french bread too, because this broth is awesome!!

Heat your pan of med-low and toss in the bacon.  Cook and stir til it's golden brown, add the butter, the onions chopped, thyme, bay leaves to the pot with the bacon and its fat (don't even think about getting rid of it) and saute` stirring occasionally until the onions are soft, but not brown.

Add the potatoes and enough water to cover them up.  Turn up the heat and cook those taters til they are easily pierced and released by a fork.  Reduce heat to low and season generously with freshly ground salt and pepper.  Add the fish fillets and gently cook until white throughout, this won't take long, maybe 10 minutes, mine cooked just a bit longer because they were still partially frozen.  Lastly add cream, gently stirring in and season with more salt and pepper to taste..

This was so good, Colby just looked over my shoulder and said, "Are you posting that recipe, it's so good!"