1 lb. filet of fish
3 strips bacon
1 c. chopped onion
2 cans (10 3/4 oz.) condensed cream of potato soup
2 c. diluted evaporated milk or whole milk
1 lb. can stewed tomatoes
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 can (8 oz.) whole kernel corn, drained
1 tsp. salt
1/8 tsp. pepper
1 sm. bay leaf

Cut fish in chunks. In large stew pot, cook bacon until crisp. Remove bacon to absorbent paper and crumble. Cook onions in bacon drippings until tender. Add soup, milk, tomatoes, vegetables, corn, salt, pepper and bay leaf. Heat, stirring occasionally, until mixture simmers. Add fish and bacon and simmer 10 minutes or until fish flakes easily when tested with a fork. Makes 9 cups chowder.