Boston Fish Chowder

This is from a Famous Brand Names cookbook that my mama gave me. I don't eat any meat, with the exception of seafood, so I skip the bacon and use imitation chicken broth or vegetable broth as the base. Enjoy!

• Ready In: 45 mins
• Yields: 2 quarts

Ingredients

• 4  slices bacon
• 1⁄2 cup  chopped celery
• 1⁄2 cup  chopped onion
• 1  garlic clove, finely chopped
• 1⁄4 cup unsifted flour
• 4  cups water
• 2  tablespoons chicken flavor instant bouillon or 6  chicken bouillon cubes
• 1 1⁄2 cups  pared cubed potatoes
• 1  lb  fish fillets, fresh or 1  lb  frozen  fish fillet, thawed, cut into bite-sized pieces
• 2  cups half-and-half
• 2  tablespoons chopped pimiento

Directions

1. In large kettle or Dutch oven, cook bacon until crisp; remove and crumble.
2. In drippings, cook celery, onion and garlic until tender.
3. Stir in flour.
4. Gradually add water and bouillon, stirring until smooth and well blended.
5. Bring to a boil and add potatoes.
6. Reduce heat and cook 10 minutes.
7. Stir in fish; cook 15 minutes.
8. Add cream and pimiento; heat through. DO NOT BOIL.
9. Garnish with bacon.
10. Refrigerate leftovers.