Canadian Fishing Camp Chowder

2 slices bacon, diced

1 small onion, chopped

1/2 cup celery, chopped

1 tablespoon flour

1 potato, peeled and diced

1 cup water or chicken stock

3/4 teaspoons salt

1/8 teaspoon pepper

1/8 teaspoon dried dill

1 pound halibut (or any white fish)

1 can (about 14 ounces) corn kernels, undrained

1 cup half-n-half or evaporated milk

1 cup milk

Pat of butter

2 tablespoons parsley, chopped, or 1 tablespoon dried

Cook bacon in Dutch oven or soup pot until crisp. Remove with slotted spoon; drain and set aside.

Saute onion and celery in bacon fat until tender. Whisk in flour. Add potatoes, water or stock, salt, pepper and dill. Bring to a boil, cover and simmer 10 minutes. or until potato is tender.

Add the fish, cover and simmer 10 minutes more. Add corn, cream and milk and heat gently; do not boil. Adjust seasoning to taste, sprinkle with reserved bacon and parsley.

Serves six.