Ch-Ch-Ch-Chowder

Every Christmas Eve (well, almost) since I can remember, my family enjoys a big crockpot full of seafood chowder. (Many years when I was younger, this was followed by an angel food birthday cake for Baby Jesus—angel food, get it?—but that's not what this post is about.) And every Christmas Eve (well, almost) since I can remember, someone in my family says: This seafood chowder is so good, how come we only eat it at Christmas?

So true. So true.

That's why last weekend I decided enough with the once-a-year chowder. So I gathered up the ingredients and made it for dinner on Monday night. It was delicious, as usual. So much so that after Conservative Boy and I had it for dinner on Monday night, we also had it for lunch on Tuesday and Wednesday. (Yes, we eat lunch at home together most days of the week. Isn't that just so special?)

The most wonderful thing about this chowder is that it's exceptionally easy to make. And it's perfect for people who aren't very fond of clams in their chowder. (In fact, even those of you who aren't big fish fans probably would like it if you use a mild fish like tilapia. Although why oh why don't you like fish? That's what I want to know. It's so darn good and good for you too.)

Anyhow, here's the recipe, courtesy of My Mom:

2 lb fresh or frozen fish filets (I used tilapia)
1/4 lb salt pork or bacon, diced (I used bacon)
1 medium onion, chopped
4 medium potatoes, cubed (I advise cubing them smaller than I did)
2 cups water
1 1/2 tsp salt
1/4 tsp pepper
1 13-oz. can evaporated milk

Cut filets into bit-size pieces. Saute salt pork and onion and drain. Put into crockpot with fish. Add all remaining ingredients except milk. Cook on low 6–9 hours. (Or put it in late like I did and crank it up to high. Hey, whatever works.) Add milk last hour.

Serve in big bowls, preferably accompanied by a fresh veggie and fresh-baked bread. (C.B., of course, says it's best with the addition of Tabasco. Shocked, aren't you?)