Slow-Cooker Seafood Chowder
Thaw frozen fish in refrigerator. Cut into bite-sized pieces. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into Crock Pot with the fish pieces. Add potatoes, water, salt and pepper. Cover and cook on low for 6 – 9 hours. Add evaporated milk during last hour. If the chowder is thicker than you like, add more milk (any kind).