For some crazy reason we had leftovers from the other night's baked trout. This isn't a normal situation for us and left us wondering what on earth to do with the leftovers. The answer presented itself in the form of chowder. This is a seriously easy and versatile recipe. Try it out with any fish you have a small amount of and I bet it would be good. This is the perfect way to stretch a small amount of fish to serve more people.

HOW TO MAKE THIS

Fry a bunch of bacon (cut into small chunks) in the bottom of a saucepan.
Dice half an onion and add it to the bacon. Sauté until translucent.
Chop up some potatoes. I did largish chunks. It doesn't really matter how big, but keep in mind smaller ones cook faster. Sauté for a bit with the onions and bacon.
Turn down the heat and wait a bit - alternatively take the pan off the heat for a bit and add milk to generously cover the other ingredients. This is all your liquid so add more than you need for just this since you're still throwing in a couple more ingredients.
Gradually turn up the heat until milk is at a light boil. Cook stirring often until potatoes are soft.
We had green beans as part of our meal so I chopped the leftovers of them up and threw them in. I also added some frozen corn.
Add the fish at the very end because you don’t want to overcook it. Let the soup come back up to temperature, and add salt and pepper as needed.