Boston Fish Chowder

• bacon↗4 slices
• chopped celery1⁄2 cup
• chopped onion1⁄2 cup
• garlic clove↗1

  finely chopped

• unsifted flour1⁄4 cup
• water↗4 cups
• chicken flavor instant bouillon or 6 chicken bouillon cubes↗2 tablespoons
• pared cubed potatoes1 1⁄2 cups
• fish fillets, fresh or 1 lb frozen fish fillet, thawed, cut into bite-sized pieces1 lb
• half-and-half↗2 cups
• chopped pimiento2 tablespoons

Step-by-step instructions

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.