Fish Chowder Recipe Roatnotrunner

• 1 lb boneless fish filet(s) cut into 3/4" to 1" cubes
• 4 strips of bacon
• 2 cloves of fresh garlic, pressed or minced
• 2 stalks of fresh Celery, diced
• 1/2 of a medium onion, diced
• 3 medium potatoes, washed and diced, leave the skin on
• 2 large carrots, diced
• 1/2 pint of heavy cream
• 2 cups of chicken stock, Clam juice, fish or seafood stock
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper

1. In a 4 qt or larger saucepan, fry bacon until crispy but not burned.
2. Remove, crush and reserve the bacon and leave the bacon grease in the saucepan
3. Put the celery, garlic & onion in the pan and saute inthe bacon grease over medium heat until the celery is tender
4. Add the chicken, fish or seafood stock or clam juice, potatoes, carrots, salt, pepper, thyme, and bring the mixture to a boil.
5. Reduce heat, cover & simmer for about 10 minutes or until the potatoes are almost done, stirring occassionally
6. Add the fish, stir lightly, cover and simmer another 5 minutes until the fish is opaque.
7. Increase heat back to medium, add cream and bacon bits.
8. Cook for another 3 minutes or until heated through.
9. Salt and pepper to taste
10. Serve with oyster crackers, garlic bread and cold beer.

boneless fish, bacon, garlic, stalks of fresh celery, onion, potatoes, carrots, heavy cream, chicken, thyme, salt, pepper

Taken from www.chowhound.com/recipes/fish-chowder-28209 (may not work)