Fish Chowder


  • 8 slices bacon
  • 1 onion, diced
  • 4 stalks celery, diced
  • 4 carrots, peeled and diced
  • 4 potatoes, peeled and diced
  • 3 cups chicken or turkey broth
  • 1/4 tsp dried dill
  • 8 ounces tilapia, cut in 1/2" pieces
  • 5 Tbs flour
  • 2 cups milk
  • salt and pepper to taste


  • Fry the bacon in a Dutch oven or large heavy pan. Remove the bacon and drain on paper towels, the crumble or chop.
  • Saute the onion in the bacon fat about 5 minutes, until soft.
  • Add the celery and carrots and cook 5 more minutes, stirring periodically.
  • Drain excess bacon grease off, if any.
  • Add potatoes, broth, and dill. Bring to a simmer, stirring now and then, cover partially, and cook half an hour or so, until the potatoes are soft.
  • Add the fish and cook 4-5 minutes, until done.
  • Meanwhile, combine the flour and milk in a jar and shake. When the fish is done, slowly pour the milk and flour mix into the chowder, stirring. Keep simmering, stirring gently, until the soup thickens.
  • Stir in the bacon. Taste and season with salt and pepper as desired.