Boston-Style Fish Chowder - cooking recipe

Ingredients

3 slices bacon
1/2 c. chopped celery
1/2 c. chopped onion
1 clove garlic
1/4 c. flour
4 c. flour
2 tbsp. chicken flavor bouillon or 6 bouillon cubes
1 1/2 c. diced potatoes
1 lb. white fish fillets, fresh or f rozen, thawed and cut into bite-size pieces
2 c. light cream
2 tbsp. chopped pimiento

Preparation

In large Dutch oven, cook bacon till crisp; remove and crumble.
In drippings, cook celery, onion and garlic until tender.
Stir in flour.
Gradually add water and bouillon, stirring until smooth and well blended.
Bring to a boil.
Add potatoes; reduce heat and cook 10 mins.
Stir in fish; cook 15 mins. longer.
Add cream and pimiento;
heat through.
Garnish with bacon.
Refrigerate leftovers.