INGREDIENTS
1/4 lb. bacon, diced
1 cup chopped onion
1/2 cup chopped celery
2 cups diced russet potatoes
2 TBSP. flour
2 cups water
1 tsp. salt
1 whole bay leaf
1 tsp. dried dill weed
1/2 tsp. dried thyme
1/2 tsp. black pepper
1 lb. striped, skinned, boned, cut into 1 in. pieces
2 cups milk or half-and-half
DIRECTIONS
Cook bacon in 5 quart dutch oven over medium-high heat.
Drain on paper towels.
Add onion and celery to drippings; cook and stir until onions is soft.
Add potatoes; cook 1 minute.
Add flour; cook 1 minute.
Add water, salt, bay leaf, dill weed, thyme and pepper; bring to a boil over high heat.
Reduce heat to low, cover and simmer until potatoes are fork tender.
Add fish; simmer, covered, 5 minutes or until fish flakes when tested with fork.
Remove and discard bay leaf.
Add bacon to chowder.
Add milk; heat through.
DO NOT BOIL.
