Irish Seafood Chowder

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1. 1Step 1: In a soup pot or Dutch oven, cook the cut-up bacon until crispy and the fat has rendered. Remove the bacon from the pot. Pour out all but 2 tablespoons of the bacon fat, then add the butter to the remaining fat. Sauté the onions and 1/4 cup of the green onions for about a minute, until slightly softened and translucent. Add the celery, Old Bay, thyme, and garlic and cook for another minute. Season with a little salt and pepper.
2. 2Step 2: Add the diced potatoes and cook for a few minutes.
3. 3Step 3: Pour in the stock and the evaporated milk and bring to a simmer over medium-high heat.
4. 4Step 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.
5. 5Step 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 to 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.
6. 6Step 6: Add the heavy cream and a lot of black pepper to finish. Serve garnished with the cooked bacon and the remaining 1/4 cup of sliced green onions.