Fish Chowder

1 lb haddock
32 oz chicken stock
1 tsp salt (and to taste)
4 c potatoes, cubed
1 c onion, finely chopped
1 tsp pepper (and to taste)
1 TBS parsley
2 cans evaporated milk
2 slices bacon, cooked and crumbled
1 TBS butter

Place fish in pot with chicken stock and 1 tsp salt and bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until flesh of fish is opaque meaning it is done. Remove fish and set aside to cool.

Add potatoes, onion, 1 tsp pepper, and parsley, and cook until potatoes are tender.

Once the fish has cooled, cut into cubes. Once the potatoes are tender add the fish back into the pan along with milk, bacon, butter, and salt and pepper to taste. Heat until ready, but do not bring to a boil.