Boston Fish Chowder - cooking recipe

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 fillets, fresh or 1 lb frozen fish fillet, thawed, cut into bite-sized pieces
2 cups half-and-half
2 tablespoons chopped pimiento

Preparation

In large kettle or Dutch oven, cook bacon until 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 and add potatoes.
Reduce heat and cook 10 minutes.
Stir in fish; cook 15 minutes.
Add cream and pimiento; heat through. DO NOT BOIL.
Garnish with bacon.
Refrigerate leftovers.