New England Fish Chowder

1 1/2 lb. fish
2 c. diced potatoes
1 c. diced carrots
1 qt. water
1/4 lb. bacon
1 onion, chopped
2 T. flour
2 c. milk
Salt & pepper, to taste
2 T. butter

Cut fish into small pieces. Cook fish, potatoes and carrots in water, until done. Fry bacon until crisp, remove bacon, then sauté onion in the drippings. Add flour and stir until well blended. Gradually, add milk. Add that to fish mixture (do not drain fish mixture); add salt and pepper, simmer 10 minutes more and add butter. Serve hot.

Janelle Davis