Village Fish Chowder

2 medium slices bacon, cooked
2 tbsp butter, salted
1 cup onions, diced
Celery, raw, 1 cup, diced
2 tbsp flour
2 cups fresh raw potatoes diced
1 lb boneless skinless fresh raw cod, cut into chunks
1 cup clam broth
2 cups heavy cream
Salt and pepper to taste

Cook bacon in a heavy saute pan over moderately high heat, turning occasionally until crisp. Remove the bacon and add the butter, celery, and onions to the bacon renderings in the pan. Saute until onions are transparent, about 2 min. Sprinkle in flour and stir with a wire whisk until smooth and bubbly. Remove from heat.

In a separate saucepan, bring the clam broth to a boil and cook the potatoes for about 5 min so they are softening but not cooked through. Add the hot potatoes and broth to the flour mixture and whisk over medium high heat. When that is smooth, add the fish chunks and continue to stir for about 5 min. Reduce the heat to medium and slowly stir in the heavy cream. Continue to cook and stir until the fish and posatoes are cooked through, 5-10 min. Crumble bacon and stir in. Season with salt and pepper.

Garnish with a pinch of paprika and fresh chopped parsley.

Serving Size: Makes 4 servings