Camp Stove Fish Chowder for Canoeing Trips

Ingredients

• •8 slices bacon
• •1 diced onion
• •4 stalks diced celery
• •4 peeled and diced carrots
• •4 peeled and diced potatoes
• •3 cups chicken or turkey broth
• •1/4 tsp dried dill
• •8 ounces cut in 1/2" pieces tilapia
• •5 Tbs flour
• •2 cups milk
• •to taste salt
• •to taste pepper

Equipment

• • Dutch oven
• • Jar for shaking milk and flour

Instructions

1. 1Fry the bacon in a Dutch oven or large heavy pan. Remove the bacon and drain on paper towels, crumble or chop.
2. 2Saute the onion in the bacon fat about 5 minutes, until soft.
3. 3Add the celery and carrots and cook 5 more minutes, stirring periodically.
4. 4Drain excess bacon grease off, if any.
5. 5Add potatoes, broth, and dill. Bring to a simmer, stirring now and then, cover partially, and cook half an hour or so, until the potatoes are soft.
6. 6Add the fish and cook 4-5 minutes, until done.
7. 7Meanwhile, combine the flour and milk in a jar and shake. When the fish is done, slowly pour the milk and flour mix into the chowder, stirring. Keep simmering, stirring gently, until the soup thickens.
8. 8Stir in the bacon. Taste and season with salt and pepper as desired.