My sister gets credit for this one, although the basis came from a cookbook I recommended to her a few years ago. I suppose you could use other white fish, including cod or haddock, but I’ve been buying the flash frozen packages of Talapia at Costco and that’s what I used. This fed 3 of us for dinner plus 2 lunches so far. I think there’s one more serving in the frig.

8 slices bacon
1 onion, diced
4 stalks celery, diced
4 carrots, peeled and diced
4 potatoes, peeled and diced
3 cups chicken or turkey broth
1/4 tsp dried dill
8 ounces tilapia, cut in 1/2″ chunks
5 Tbs flour
2 cups milk
salt and pepper to taste

Fry the bacon in a Dutch oven or large heavy pan. Remove the bacon and drain on paper towels, the crumble or chop. Saute the onion in the bacon fat about 5 minutes, until soft. Add the celery and carrots and cook 5 more minutes, stirring periodically. Drain excess bacon grease off, if any.

Add potatoes, broth, and dill. Bring to a simmer, stirring now and then, cover partially, and cook half an hour or so, until the potatoes are soft.

Add the fish and cook 4-5 minutes, until done. Meanwhile, combine the flour and milk in a jar and shake. When the fish is done, slowly pour the milk and flour mix into the chowder, stirring. Keep simmering, stirring gently, until the soup thickens.

Stir in the bacon. Taste and season with salt and pepper as desired.

I often fix sandwiches or biscuits if I’m serving soup for dinner, but this was hearty enough to be a main course all in one for us. And it was popular for lunch the next day! An all-around winner.