Step 1

In your best soup pot or a dutch oven cook the cut up bacon until crispy and the fat has rendered. Pull the bacon out of the .pot. Pour all but 2 tbsp of the bacon fat and add the butter to the bacon fat. Sauté the onions and ¼ cup of green onions in the pot for about a minute, until slightly softened and translucent. Add the celery, Old Bay, thyme and garlic and cook another minute. Add the Old Bay seasoning and season with a little salt and pepper.

Step 2

Add the diced potatoes and cook for a few minutes.

Step 3

Pour in the stock and the evaporated milk and bring to a simmer over medium-high heat.

Step 4

As soon as the soup is simmering turn to low and cook until the potatoes are tender, about 10 minutes. You don’t want the potatoes to be falling apart so don’t overdo it.

Step 5

Add the uncooked fish and continue to simmer about 10 more minutes (this will largely depend on the size and cut of the fish). If you are concerned about cook time, cut the fish into small pieces, this will ensure it cooks quickly. The fish is done when it is easily flaked into the soup. After the fish has cooked and you have flaked it, add the smoked fish (if using) in small pieces.

Step 6

Add the heavy cream and a lot of lack pepper to finish. Serve garnished with the cooked bacon and the remaining ¼ cup of sliced green onions.