1. Cook Bacon Until Crisp. Remove Bacon; Drain; Reserve Equal Amount Bacon Fat For Use In Step 2. Finely Chop Bacon. Set Aside For Use In Step 3.

2. Saute' Onions And Celery In Bacon Fat About 7 Minutes Or Until Tender Crisp.

3. Combine Bacon, Saute'ed Vegetables, Tomatoes, Carrots, Potatoes, Salt, Pepper, Thyme, Worcestershire Sauce, Bay Leaves, Catsup And Water.

4. Bring To A Boil, Reduce Heat; Simmer 20 Minutes Or Until Vegetables Are Tender.

5. Blend Flour And Water To Form A Smooth Paste. Stir Into Chowder.

6. Add Fish To Chowder; Bring To A Boil; Reduce Heat; Simmer 10 Minutes. Remove Bay Leaves.

**All Notes Are Per 100 Portions.

Onions.

2 Lb 12 Oz Fresh Celery A.P. Will Yield 2 Lb Chopped Celery.

See Recipe No. A01100.

Diced Carrots And 6 Lb 2 Oz Fresh White Potatoes A.P. Will Yield 5 Lb Diced Potatoes.

Be Used.

Or 1 Lb 1 Oz (3/4 Gal) Dehydrated Sliced Potatoes May Be Used. Increase Water To 2 3/4 Gal.