Fish Chowder - cooking recipe

Ingredients

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

Preparation

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