Smoked Fish Chowder

• 3 slices bacon, chopped
• 2 medium onions, chopped
• 1 1/2 pounds russet (baking) potatoes
• 2 celery ribs, chopped
• 1 1/2 cups chicken broth
• 1 1/2 cups water
• 10 ounce package frozen baby lima beans
• 10 ounce package frozen corn
• 2 teaspoons cornstarch
• 1 1/2 cups half-and-half or milk
• 1 to 2 teaspoons Worcestershire sauce
• 1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces, or fresh fillets of cod, haddock, halibut or snapper
• 3 tablespoons minced fresh parsley leaves or fresh dill

1. In a heavy kettle ( at least 5 quarts) cook bacon over moderate heat, stirring, until crisp.
2. Add onions and cook, stirring, until softened.
3. Peel potatoes and cut into 3/4-inch cubes.
4. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes.
5. Add lima beans and corn and simmer, covered, 5 minutes.
6. In a small bowl dissolve cornstarch in half -and-half or milk and stir into simmering soup with Worcestershire sauce.
7. Bring soup to a boil, stirring, and add fish.
8. ( If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.)
9. Stir in parsley or dill.
10. Soup may be made 2 days ahead (cool uncovered before chilling covered).
11. Reheat gently.

bacon, onions, russet, celery, chicken broth, water, beans, corn, cornstarch, milk, worcestershire sauce, haddie, parsley

Taken from www.foodnetwork.com/recipes/smoked-fish-chowder0.html (may not work)