Edwards' Seafood Chowder(Flavored With Hickory Smoked Bacon!)

• 6 strips Edwards hickory smoked Virginia bacon
• 1 c. diced celery
• 1 1/2 c. diced onion
• 2 1/2 to 3 c. diced potatoes (approximately 3 large)
• 2 c. water
• 2 chicken bouillon cubes
• 12 to 16 oz. fresh or frozen fish fillets, thawed (sole, flounder, cod or haddock)
• 1 (10 to 15 oz.) can condensed New England clam chowder
• 1 1/2 c. half and half
• 1/2 c. milk
• 1 c. water
• 1/8 tsp. Worcestershire sauce
• 1/8 tsp. cayenne pepper
• ground pepper (for garnish)
• fresh parsley (for garnish)

1. Cook bacon; drain and reserve 2 tablespoons drippings.
2. Saute celery and onion in bacon drippings; add potatoes, 2 cups water and bouillon cubes.
3. Cook 10 to 15 minutes or until potatoes are done.
4. Add bacon and fish and cook 5 minutes.
5. Stir in remaining ingredients except ground pepper and parsley.
6. Simmer 10 minutes. Do not boil.
7. Garnish with pepper and parsley.
8. Serves 6.

hickory smoked virginia bacon, celery, onion, potatoes, water, chicken bouillon cubes, fish, condensed new, milk, water, worcestershire sauce, cayenne pepper, ground pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300040 (may not work)