My grandmother, Frances Mutrie, always made this chowder on Thursdays to serve Friday. Today my mother still makes it ahead because she thinks the flavors meld overnight in the refrigerator. Add a few shakes of liquid hot sauce, if you like. Serves 6.
1 1/2 pounds of cod
3 medium potatoes, peeled and cut into 1-inch chunks
3 strips of bacon
1 large onion, chopped
1 pint light cream
Salt and pepper, to taste
1 tablespoon of butter
1. Place fish in a stockpot and add enough water to cover. Bring to a boil. Simmer for 5 minutes or until the fish is cooked through.
2. In a separate saucepan, combine the potatoes with enough cold water to cover them. Bring to a boil, lower the heat, cover the pan, and simmer the potatoes for 12 minutes or until almost done. Drain off half of the water. Ladle the remaining water and potatoes into the pot of fish and its cooking liquid.
3. In a small skillet, render the bacon until it is done. Drain the strips on paper towels.
4. Add the onions to the skillet of bacon fat. Cook over medium heat for 10 minutes, stirring occasionally.
5. Add the onions and bacon fat to the fish and potatoes. Crumble the bacon and add it to the pot of fish. Pour in the cream and add salt and pepper. Heat the chowder until the liquid is hot, but do not let it boil. Add the butter and ladle into bowls.Note: To keep overnight, carefully ladle the chowder into a large plastic container, leave to cool completely, and refrigerate. Reheat in a large shallow pot just until hot.