Shortcuts to make quick work of rich chowder

I once heard Glory Foods founder, the late Bill Williams, justify cooking with his company's Southern-inspired canned greens in a way that made me forever stop apologizing for shortcuts: "These won't be as good as the 'Sunday best' greens you remember your mother making, but I guarantee they'll be the best Tuesday night greens you ever rushed to prepare."

I make the same claim for this recipe laced with my best weekday shortcuts. I've eaten better chowders on Martha's Vineyard. But this quick fix has been known to draw raves from hungry family and friends as a quick weekday dinner.

• SHRIMP AND FISH CHOWDER

Preparation time: 20 minutes

Cooking time: 20 minutes

Yield: Six servings

2 baking potatoes, pierced in several pieces with a fork

1 each, trimmed, coarsely chopped: onion, celery rib, green pepper

4 slices bacon

2 cloves garlic

2 bay leaves

1 tablespoon fish sauce

1 teaspoon seafood seasoning, such as Old Bay

1⁄2 teaspoon salt

Freshly ground pepper

2 4-ounce bottles clam juice

1⁄2 cup whole milk

1 12-ounce can unsweetened low-fat evaporated milk

2 white fish fillets, cut into chunks

1⁄2 pound peeled, deveined raw frozen shrimp, defrosted, coarsely chopped

1⁄4 cup half-and-half

1⁄4 cup chopped fresh parsley

1⁄2 teaspoon to 1 tablespoon Asian hot chili sauce, such as sambal oelek, optional

Putting it together

1. Cook the potatoes in a microwave on high (100 percent) until just fork tender, about 10 minutes. Peel; cut into chunks. Set aside. Meanwhile, process the onion, celery and green pepper in a food processor until coarsely chopped; set aside. Cook the bacon, turning occasionally, in a large skillet over medium-high heat until crispy. Drain on paper towels.

2. Discard all but 1 tablespoon of the fat from the skillet. Add the reserved onion, celery and green pepper; cook over medium-high heat. Cook until onions begin to soften, about four minutes. Add the garlic; cook, stirring, one minute. Stir in the reserved potatoes, bay leaves, fish sauce, seafood seasoning, salt and pepper to taste. Cook, stirring, until well mixed, about one minute.

3. Add the clam juice and both kinds of milk; heat just to a boil. Add the fish chunks and shrimp; lower heat to a simmer. Stir in the half-and-half. Cover; cook until fish is cooked through, about eight minutes. Meanwhile, crumble the bacon; stir in the bacon, fresh parsley and chili sauce, if using.