Fordguy's (Matt's) fish chowder recipe

I use my own home canned fish for this recipe (usually striper with the occasional white bass or drum fillet thrown in).

1 tbs grated carrot 2 bay leaves 2 tbs butter 3 medium/large potatoes 2 medium onions 6-8 slices bacon 1 pint jar canned fish (or clams) 1/4 tsp salt 1/4 tsp black pepper 1/2 c white wine 1/2 tbs thyme 1/2 tbs chives 1 c heavy cream

Make a fish stock in a pan by draining the liquid from the jar of fish and simmering 5 minutes with the wine, salt and pepper, and 1.5 cups water. Add grated carrot.

Cut bacon slices into 1/3" pieces and fry. When browned, remove bacon from drippings. Cut onions into spoon sized pieces and saute in bacon drippings with bay leaves, butter, and thyme. When onions are soft but not browned add entire contents to fish stock.

Cut potatoes into spoon sized pieces and boil until tender in pot with onions and stock.

Add fish and bacon, stir, simmer 5 minutes. Turn off heat. Add cream and stir gently. Add chives. Cook on low heat 10-15 minutes. Important: do not boil. Add salt and pepper to taste.