Chop the bacon and onion, and cut the
potato into small cubes.
Put the bacon in a saucepan over
medium heat and fry until it starts to crisp.
Add the onions and potatoes to the
bacon and its fat, and lower the heat.
Cover and cook 5 to 7 minutes until
the vegetables are softened but only very lightly browned.
Add the stock and milk, and bring to a
Reduce heat and simmer gently until
the potatoes are tender, and the soup starts to reduce and thicken,
about 15 minutes.
Season with salt and pepper.
Stir in the corn, clams, or fish, and
Serve piping hot.
Manhattan clam chowder aside, most
chowders are thick creamy soups that usually contain bacon, have diced
potatoes as a thickener, and highlight a particular ingredient such as
corn or clams. But chowder also welcomes lots of guest-star ingredients,
especially seafood, so add a drained can of shrimp or salmon at the last
minute, or toss some chopped frozen cod into the hot finished soup and
cook for 2-3 minutes before serving.