Boston Fish Chowder

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 fillet, fresh or frozen fish fillet, thawed, cut into bite-sized pieces
• 2 cups half-and-half
• 2 tablespoons chopped pimiento

Directions

1. 1

   In large kettle or Dutch oven, cook bacon until crisp; remove and crumble.

2. 2

   In drippings, cook celery, onion and garlic until tender.

3. 3

   Stir in flour.

4. 4

   Gradually add water and bouillon, stirring until smooth and well blended.

5. 5

   Bring to a boil and add potatoes.

6. 6

   Reduce heat and cook 10 minutes.

7. 7

   Stir in fish; cook 15 minutes.

8. 8

   Add cream and pimiento; heat through. DO NOT BOIL.

9. 9

   Garnish with bacon.

10. 10

    Refrigerate leftovers.