Fish And Vegetable Chowder

• 3 strips bacon, diced
• 3 medium onions (2 c.)
• 1 clove garlic, minced
• 1 c. celery, thinly sliced
• 3 large potatoes, diced (4 c.)
• 2 c. water
• 1 1/2 tsp. salt
• 1 bay leaf
• 1/2 tsp. thyme leaves
• 1 (1 lb.) pkg. frozen fish filets, thawed and cut in chunks (cod, perch, flounder)
• 1 (10 oz.) pkg. peas and carrots, thawed
• 2 c. light cream
• 1/2 c. milk

1. Cook bacon in a large pan over medium heat; remove bits and reserve.
2. Saute onions, garlic and celery in bacon drippings, stirring often, until the onions are light yellow; about 15 minutes.
3. Add potatoes, 1 cup water, salt, bay leaf and thyme. Simmer covered for about 20 minutes, or until the potatoes are tender.
4. Add fish, vegetables and remaining water.
5. Simmer for 10 to 12 minutes longer or until fish is cooked.
6. Add cream and milk; heat just to boiling.
7. Serve with bacon bits.
8. Serves 6.

bacon, onions, clove garlic, celery, potatoes, water, salt, bay leaf, thyme, frozen fish filets, peas, light cream, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=238552 (may not work)