Bluefish and Bacon Chowder

2 TBsp butter
1 yellow onion, diced
2 C water
4 TBsp bacon bits
4 medium potatoes, peeled and cut into 1/2 inch cubes
1/2 tsp salt and ground black pepper, to taste
1 to 1 1/2 lbs blue fish, rinsed and cut into bite size chunks
1 C frozen corn kernels
2 C canned minced clams, drained, juice reserved
2 C  half-and-half 
Melt one tablespoon of butter and sauté the diced onion for about 5 minutes until it’s semi translucent.
Reduce the heat to low, and add the reserved clam juice, water, bacon bits and the cubed potatoes. Season with salt and pepper, and bring to a gentle simmer. Cook the onion and potato mixture uncovered for about 10 minutes, and then add the blue fish chunks and the frozen corn. Cook for another 10 minutes or so until both the potatoes and the fish are tender.
Turn the heat down very low, add the minced clams and stir in the half and half, and the remaining tablespoon of butter. Heat the chowder very gently, to avoid curdling the cream.
This chowder may not be the prettiest chowder, as it has a slightly bluish hue, but it’s wonderfully flavorful and packs a wallop! Let me know how you like it!