Easy Fish Chowder is a very simple recipe for a soup that tastes anything but simple. This chowder is even better the next day!
Chop bacon and cook in a dutch oven until crispy. Once the bacon is cooked, place on a paper towel lined plate. Dump the excess bacon grease from the pan but don't wipe it out.
Cook the onion and mushrooms in the residual bacon grease for about 5 minutes until the mushrooms begin to brown and the onions are translucent. Add the water and potatoes. Season with salt and pepper. Once boiling, reduce heat and simmer for 10 minutes.
Add the fish, shrimp and cream of potato soup and stir to combine. Simmer for an additional 10 minutes. Meanwhile, in a separate, medium sauce pan melt the butter. Once the butter begins to bubble, whisk in the flour for about 30 seconds to 1 minute. Slowly whisk in the milk and simmer until slightly thickened. This is meant to be a fairly thin white sauce.
Slowly add the white sauce to the chowder. Distribute between bowls and sprinkle Old Bay and the bacon on top. Serve with oyster crackers.
*You can easily substitute cod or another white fish for halibut. However, if you do substitute, I recommend adding the fish about 5 minutes later in the cooking process, as halibut is thicker and requires slightly more cooking time.