Fish Chowder

• 6 slices bacon, diced
• 1 medium onion, chopped
• 1 1/2 c. water
• 3 large potatoes, peeled and diced
• 3/4 c. diced celery
• 2 medium carrots, diced
• 3 bouillon cubes (any kind)
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. thyme leaves
• 1 lb. fresh or frozen fish fillets (partially thawed if frozen)
• 3 c. milk
• 2 Tbsp. flour

1. Saute onion and bacon in large kettle; add water, vegetables, bouillon and seasonings.
2. Bring to a boil; reduce heat.
3. Stir mixture.
4. Lay fish on top; cover and simmer 15 minutes, or until veggies are tender and fish flakes easily with a fork.
5. Add 2 1/2 cups milk.
6. Blend 1/2 cup milk and flour.
7. Stir very gently into chowder, so as not to break fish up.
8. Heat; stir gently until mixture comes to a boil.
9. Turn heat off; let stand 30 minutes, if possible, to develop flavors, then reheat to serve.
10. Makes 2 1/2 quarts or 8 to 10 servings.

bacon, onion, water, potatoes, celery, carrots, bouillon cubes, salt, pepper, thyme, fish, milk, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=537366 (may not work)