BECKY’S MAIN DINER FISH CHOWDER

2 good sized onions chopped
l stick butter
l tsp. black pepper
l tbspss. garlic powder
l tsp. salt
4 lbs. potatoes peeled and diced
4-5 lbs. any white fish (shrimp could also be added) cut into bite size pieces or a little larger
l qt. half and half
8 slices bacon, cooked till crisp and them crumbled
Cook onion in butter in large heavy pot over mod low heat stirring until softened. Add pepper, garlic powder, salt, potatoes and enough water to just cover potatoes (3-4 cups) and boil, covered until potatoes are tender, 8 to l0 mins. Lay fish fillets on top of potatoes (do not drain off or add more water) and si8mmer, covered, until fish just flaies apart (5 to 8 mins). At this point you can stir potatoes and fish together. Add half and half and stir well. Add bacon and season if necessary. If this is a bit too liquidy, you can thicken it with a bit of flour and water mxied well.
You can make any amount of this by using almost equal amount of potatoes and fish and then add cream until you reach the consistency you like.
Tried and true and delicious. ADD SOME THYME AND DILL AT ANY POINT IN THIS RECIPE11111