Dilly Fish Chowder


6 slices chopped bacon

½ c. chopped onion

14-16 fish fillets

2 c. cubed potatoes

1 ½ c. boiling water

1 ½ t. salt

1/8 t pepper

1 bay leaf

Cream sauce

½ c. butter

½ c. flour

4 c. milk

½ t. dill weed

6-8 oz. Shrimp


Fry bacon until crisp.  Saute onion in bacon drippings.  Add fish, potatoes, boiling water, salt, pepper, bay leaf.  Simmer 10-15 minutes until tender.

Prepare cream sauce.  ( melt butter, add flour slowly, then add milk slowly to thicken)

Add cream sauce to fish, add dill weed and shrimp.

Serve with bacon pieces on top and extra dill.