Cathy's Amazing Fish Chowder

Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp then remove to paper towels to drain. Drain grease from the pot reserving about 1 tablespoon. Set heat to medium and fry onions in the reserved bacon grease until tender about 5 minutes.

Add potatoes and fill pot with just enough water to cover them. Bring to a boil then cook until potatoes are almost tender about 5 minutes. Add fish pieces evaporated milk whole milk and butter. Bring to a boil then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls and top with crumbled bacon pieces.