Fish Chowder

2 pounds fish fillets, sunfish, crappie, or walleye

1 medium onion diced

2-3 stalks celery diced

4 slices bacon, diced

3 medium carrots

3 medium potatoes

Salt and pepper to taste

2-3 cups milk or half and half


Fry bacon until done. Add celery and onion and saute until transparent. Boil fish and flake. Boil carrots and potatoes separate until tender. Mash lightly, leaving lumps. Add fish and remaining ingredients. Add teaspoon or two of butter and bring to slowly to boiling point. Serves 4-6.

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