Haddock Clam Chowder

• 4 strips bacon, diced
• 3 tablespoons sliced green onions
• 2 celery ribs, chopped
• 2 cups cubed peeled potatoes
• 1 can (14-1/2 ounces) chicken broth
• 1 teaspoon dill weed
• 1 teaspoon celery seed, crushed
• 1-1/4 teaspoons salt
• 1/4 teaspoon pepper
• 3 cups milk, divided
• 3 tablespoons all-purpose flour
• 2-1/2 cups cubed cooked haddock
• 1 cup heavy whipping cream
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 can (6-1/2 ounces) minced clams

1. In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside.
2. In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk.
3. Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon.

bacon, green onions, celery, potatoes, chicken broth, dill weed, celery, salt, pepper, milk, allpurpose, haddock, heavy whipping cream, spinach, clams

Taken from www.tasteofhome.com/recipes/haddock-clam-chowder/ (may not work)