North Pacific Chowder

• 8 bacon strips
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 carton (32 ounces) chicken broth
• 4 medium red potatoes, cubed
• 2 tablespoons all-purpose flour
• 1 pint half-and-half cream
• 1 pound halibut fillets, cubed
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Tarragon sprigs, optional

1. In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
2. Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the halibut, tarragon, salt, pepper and crumbled bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired.

bacon, onion, celery, chicken broth, red potatoes, flour, cream, tarragon, salt, pepper, tarragon sprigs

Taken from www.tasteofhome.com/recipes/north-pacific-chowder/ (may not work)