The folks at Emmanuel Church report that they serve this chowder often at “polishing parties” – it’s a very good chowder that fortifies the parishioners for polishing the altar brass.
In a large saucepan, fry the bacon. Remove the bacon from the pan, pat dry, crumble, and set aside. Drain off all but 1 tablespoon of the bacon fat. Add the onion and saute over medium heat until the onion is limp, about 5 minutes. Add the potatoes, salt, and water to cover. Cover and bring to a boil; boil for 5 minutes. Then add the fish and simmer for 5 minutes. Add the remaining ingredients and bring just to a boil. Remove from the heat. Add the crumbled bacon and serve hot.