Fish Chowder

1/4 lb bacon or smoked sausage, chopped into 1/2" pieces
2 large onions, chopped
1/2 stick butter
3 bay leaves
1 tablespoon thyme
1.5-2.5 pounds cod fillet
6-10 medium potatoes (or more)
3 cups fish stock (one frozen jar)
1 quart of half'n'half
salt
pepper
butter for serving

OPTIONAL
1 15 oz can clam juice
1 teaspoon Old Bay seasoning
1/2 cup dry white wine
1 stalk celery, chopped
6 scallions, chopped


Pull fish stock and fish fillets to thaw.

Begin by browning the meat in some butter. Give a stir every now and again while
you prep the onions. About the time the onions are ready the meat should be
beginning to crisp. Add the onions, butter, bay leaves and thyme and keep giving
it an occasional stir while you prep the potatoes. When the onion is tender, add
the fish stock and bring to a simmer. Then add the potatoes. Bring back to a
simmer, then set the timer for 10 minutes. While the potatoes are cooking, slice
the fillets to 3/8" thick. If some part is thicker, cut it down to size.

When the timer beeps, remove the bay leaves and add the half'n'half. Bring back
to a simmer and add in the fish. Simmer, tasting, until the fish is just done
and the potatoes are very tender, about another 8-10 minutes.

Season with salt and pepper to taste. Add a pat of butter to the soup and stir
it in. Let cool for 10 minutes before serving.

Serve with oyster crackers.