Fish and Veggie Chowder

• 5 slices bacon, thin-sliced
• 2 lbs red potatoes, scrubbed and cubed
• 2 cups onions, chopped
• 2 cups carrots, sliced
• 1 cup celery, sliced
• 1 tablespoon Old Bay Seasoning
• 2 cups water
• 2 chicken bouillon cubes
• 2 (11 ounce) cans corn, drained
• 1 12 lbs cod, cut in 1 inch chunks (bones removed)
• 5 cups whole milk
• 13 cup flour
• 1 teaspoon salt

1. Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble.
2. Discard all but 1 tablespoon fat.
3. Add potatoes, onions, carrots and celery to pot.
4. Saute over medium-high heat 4 minutes or until onions wilt.
5. Add seasonings, water and broth cubes.
6. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
7. Add corn, fish and 4 cups of milk to pot; return to a simmer.
8. Whisk flour into remaining 1 cup milk until blended.
9. Stir into chowder; add salt.
10. Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly.
11. Ladle into bowls; sprinkle with bacon.

bacon, red potatoes, onions, carrots, celery, bay seasoning, water, chicken bouillon cubes, corn, cod, milk, flour, salt

Taken from www.food.com/recipe/fish-and-veggie-chowder-255091 (may not work)