FISH CHOWDER

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1 c. chopped onion
1/4 c. butter
2 c. water
4 c. diced raw potatoes (4 medium size potatoes)

1/3 lb bacon (fried crisp) – break into bits (Retain 1 tbsp. grease)
2 carrots, sliced thin (1 cup)
1/2 c. diced celery
1 (12 oz.) can cream style corn
2 tsp. salt
1/4 tsp. pepper
2 tbsp. parsley flakes
1 lb. fish (torsk, perch, walleye) cut in small pieces
1 (13 oz.) can evaporated milk

1/3 cup frozen peas

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In 4-quart or larger pan, sauté onion in butter and beacon grease until soft. Add water, potatoes, carrots, celery, salt, pepper, and parsley flakes. Cover and simmer 15 minutes.

Put fish on top of potatoes and simmer 15 minutes longer or until fish flakes easily and potatoes are done. Stir in corn, peas, evaporated milk and bacon bits and heat just below boiling. Do not overcook or milk will curdle.