Fish Chowder - cooking recipe

Ingredients

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

Preparation

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