Boston-Style Fish Chowder

• 3 slices bacon
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1 clove garlic
• 1/4 c. flour
• 4 c. flour
• 2 tbsp. chicken flavor bouillon or 6 bouillon cubes
• 1 1/2 c. diced potatoes
• 1 lb. white fish fillets, fresh or f rozen, thawed and cut into bite-size pieces
• 2 c. light cream
• 2 tbsp. chopped pimiento

1. In large Dutch oven, cook bacon till 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.
6. Add potatoes; reduce heat and cook 10 mins.
7. Stir in fish; cook 15 mins. longer.
8. Add cream and pimiento;
9. heat through.
10. Garnish with bacon.
11. Refrigerate leftovers.

bacon, celery, onion, clove garlic, flour, flour, chicken flavor, potatoes, white fish, light cream, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5711 (may not work)