Edwards' Seafood Chowder(Flavored With Hickory Smoked Bacon!) - cooking recipe

Ingredients

6 strips Edwards hickory smoked Virginia bacon
1 c. diced celery
1 1/2 c. diced onion
2 1/2 to 3 c. diced potatoes (approximately 3 large)
2 c. water
2 chicken bouillon cubes
12 to 16 oz. fresh or frozen fish fillets, thawed (sole, flounder, cod or haddock)
1 (10 to 15 oz.) can condensed New England clam chowder
1 1/2 c. half and half
1/2 c. milk
1 c. water
1/8 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
ground pepper (for garnish)
fresh parsley (for garnish)

Preparation

Cook bacon; drain and reserve 2 tablespoons drippings.
Saute celery and onion in bacon drippings; add potatoes, 2 cups water and bouillon cubes.
Cook 10 to 15 minutes or until potatoes are done.
Add bacon and fish and cook 5 minutes.
Stir in remaining ingredients except ground pepper and parsley.
Simmer 10 minutes. Do not boil.
Garnish with pepper and parsley.
Serves 6.