Boston Fish Chowder

4 slices Oscar Mayer® bacon
1/2 cup celery chopped
1/2 cup chopped onion
1 garlic, finely chopped
1/4 cup flour
4 cups water
2 tbsp Wyler's® chicken bouillon
1½ cups pared and cubed potatoes
1 lb fish fillets, fresh or frozen, thawed cut into bite-size pieces
2 cups Deans® half and half

In large saucepan, cook bacon until crisp; remove and crumble. In drippings,
cook celery, onion and garlic until tender. Stir in flour. Gradually add
water and bouillon, stirring until smooth and well blended. Bring to boiling.
Add potatoes. Reduce heat and continue cooking 10 minutes. Stir in fish;
cook 15 minutes longer. Add cream and heat thoroughly. DO NOT BOIL.

Garnish with bacon. Refrigerate leftovers

Make about 2 quarts.