Fish Chowder

1 large Fish (approximately 4 lbs.)
2 to 3 cups Potatoes, diced
6 to 8 strips Bacon
1 quart Half and half
1 cup Green Peppers
1 quart Milk
1/4 cup Cornstarch
1/2 cup Green onions, chopped
1/2 cup Celery, chopped
Salt
Pepper
Celery salt
Onion salt
1 to 2 tsp Liquid Crab Boil Seasoning

1 Cook fillets in enough water to cover for about 20 to 30 minutes, save stock. Remove, cool, then de-bone and crumble fillets. Fry bacon until crisp. Remove bacon and saute green pepper, onion and celery in drippings. Place 2 cups of fish stock in large pan. Add diced potatoes and cook until tender. Add sauteed vegetables, crumbled fish and bacon (if desired).

2 Season to taste with spices. Add half-and-half. Thicken if you like with cornstarch mixed with milk, or just add milk. Heat just to boiling and serve immediately.

***NOTE***I know this seems like an odd recipe. I used it when I had a bunch of fish in the freezer to use up. It makes a HUGE batch, so you might want to try and half it. Notice how much cream and bacon and goodies are in it...it's not really fishy tasting at all...almost like a potatoe soup with kick! I guarentee it wouldn't be on this blog if I didn't like it. :)