Boston Fish Chowder

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 4 slices bacon
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 garlic clove, finely chopped
• 1/4 cup unsifted flour
• 4 cups water
• 2 tablespoons chicken flavor instant bouillon or 6 chicken bouillon cubes
• 1 1/2 cups pared cubed potatoes
• 1 lb fish fillets, fresh or 1 lb frozen fish fillet, thawed, cut into bite-sized pieces
• 2 cups half-and-half
• 2 tablespoons chopped pimiento

Recipe

• 1 in large kettle or dutch oven, cook bacon until crisp; remove and crumble.
• 2 in drippings, cook celery, onion and garlic until tender.
• 3 stir in flour.
• 4 gradually add water and bouillon, stirring until smooth and well blended.
• 5 bring to a boil and add potatoes.
• 6 reduce heat and cook 10 minutes.
• 7 stir in fish; cook 15 minutes.
• 8 add cream and pimiento; heat through. do not boil.
• 9 garnish with bacon.
• 10 refrigerate leftovers.