Begin by peeling and dicing the Yukon Gold potatoes into even cubes, then soak them in cold water.

In a pot over medium-low heat, melt half of the unsalted butter. Add the chopped onions and bay leaf, sautéing for about 5–7 minutes until translucent.

Add the diced Yukon Gold potatoes to the pot and cover with water. Bring to a gentle boil and simmer for about 10 minutes until fork-tender.

Layer the fresh haddock or cod fillets over the potatoes, pour in the evaporated milk and half-and-half, and cover the pot. Simmer gently for 15 minutes.

After 15 minutes, stir in the remaining butter and season with kosher salt and pepper. Gently combine everything.

Ladle chowder into bowls and garnish with fresh minced chives. Serve with oyster crackers or buttermilk biscuits.