Cape Anne Chowder

Ingredients

• 6 slices oscar mayer bacon chopped
• 0.5 lb baking potatoes cubed peeled ( 2)
• 6 oz crab meat flaked drained canned
• 2 stalks celery sliced
• 1 lb filets cut into chunks
• 2 Tbsp flour 
• 2 cups milk 
• 1 large onion coarsely chopped
• 0.3 tsp pepper 
• 8 oz cracker barrel sharp cheddar cheese shredded
• 2 cups water 

Equipment

• frying pan
• paper towels
• sauce pan
• slotted spoon

Directions

1. Cook and stir bacon in large saucepan on medium heat until crisp.
2. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan.
3. Drain bacon on paper towels.
4. Add onions to drippings in pan; cook 5 to 6 min. or until crisp-tender, stirring occasionally.
5. Add flour; mix well. Gradually stir in water until blended.
6. Add vegetables and pepper; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until potatoes are tender.
7. Stir in cheese; cook 2 min. or until melted, stirring frequently.
8. Add milk, cod and crabmeat; cook 8 to 10 min. or until fish is done, stirring occasionally.
9. Serve topped with bacon.