SOUP RECIPE: Fish Chowder

4-slices bacon, cooked & crumbled
2-medium onions, sliced
1-cup sliced celery
1-28oz can whole tomatoes, undrained, chopped
4-cups peeled & chopped potatoes
2-8oz bottles clam juice
1-cup tomato sauce
1-tbsp Worcestershire sauce
1-tsp dried rosemary
1/3-cup all-purpose flour
1-cup half & half or milk
1 ˝-lbs fresh or frozen halibut or whitefish, cut into 1 inch pieces
Salt & pepper to taste

Sauté onions and celery in 1-tbsp of the bacon drippings until tender about 8 minutes
Stir in tomatoes and liquid, potatoes, clam juice, tomato sauce, Worcestershire and rosemary; heat to a boil
Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes
Heat chowder to a boil
Mix flour with half & half
Add to chowder, stirring until thickened, about 1 minute
Add fish and reduce heat to a simmer until fish is tender and flakes with a fork, about 5 minutes
Season to taste with salt & pepper
Add additional milk if chowder is too thick
Serve in bowls; sprinkle with bacon

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