2 slices bacon, chopped
1 medium onion, chopped
1 cup sliced celery
1 large potato, peeled and diced
2 large tomatoes, diced
1 lb red snapper or perch
1 and 1/2 tsp salt
1/4 tsp pepper
2 and 1/2 cup water
3 tbsp butter
1/4 cup flour
2 cups milk
Cook bacon until crisp in a large, heavy dutch oven. Add onion; saute until soft. Add celery, potato, tomatoes, fish, water, salt and pepper. Cover. Simmer 15 minutes, or until fish and potatoes are tender.
Make roux (a white sauce) as follows: melt butter in a small saucepan; stir in flour; cook, stirring constantly, just until bubbly. Stir in milk. Continue cooking and stirring until sauce thickens and boils one minute. Slowly stir roux into fish mix. Heat, stirring constantly, just until piping hot. Do nto boil. (For a less-fattening, Manhattan-style chowder, omit the roux and add a pinch or two of tarragon).