Instructions: Thaw halibut, if using frozen, cut into 1-inch chunks. Fry bacon until partially cooked in a kettle or Dutch oven; add onion and saute until onion is tender; add potatoes and water; cover pan. Cook over low heat 20 minutes, or until potatoes are almost tender when pierced with two-tined fork.

Add halibut, milk, cream, salt and pepper; cook 6 to 8 minutes or until fish flakes. Add butter and sherry and heat 3 minutes. Serve with chopped parsley and chowder crackers.

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