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In a 4-quart Dutch oven cook bacon over medium-high heat until crisp. Remove bacon and drain on paper towels, reserving bacon drippings in skillet. Add onion and garlic to hot bacon drippings. Cook and stir for 5 minutes or until onion is just tender.
Add broth and potatoes to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are almost tender. Add fish pieces, evaporated milk, butter, and pepper. Return to a boiling; reduce heat. Simmer, covered, about 10 minutes more or until potatoes are very tender.
To serve, ladle chowder into bowls. Top individual servings with crumbled bacon pieces.