Boston Fish Chowder

• 4 slices bacon
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 garlic clove, finely chopped
• 1/4 cup unsifted flour
• 4 cups water
• 2 tablespoons chicken flavor instant bouillon or 6 chicken bouillon cubes
• 1 1/2 cups pared cubed potatoes
• 1 lb fish fillets, fresh or 1 lb frozen fish fillet, thawed, cut into bite-sized pieces
• 2 cups half-and-half
• 2 tablespoons chopped pimiento

1. In large kettle or Dutch oven, cook bacon until crisp; remove and crumble.
2. In drippings, cook celery, onion and garlic until tender.
3. Stir in flour.
4. Gradually add water and bouillon, stirring until smooth and well blended.
5. Bring to a boil and add potatoes.
6. Reduce heat and cook 10 minutes.
7. Stir in fish; cook 15 minutes.
8. Add cream and pimiento; heat through. DO NOT BOIL.
9. Garnish with bacon.
10. Refrigerate leftovers.

bacon, celery, onion, garlic, flour, water, chicken flavor, potatoes, fish, pimiento

Taken from www.food.com/recipe/boston-fish-chowder-315584 (may not work)