here is one of my fav's
Seafood Chowder with Dill
Ingredients:
1/2 lb. bacon, chopped
2 x onions, chopped
3 stalks celery, chopped
3 cups milk
3 cups 35% heavy whipping cream
1 cup white wine
1 x baking potato, washed and grated (used to thicken instead of flower or cornstarch
2 x or 3 bay leaves
1 lb. fresh perch or walleye, or any other fresh fish
1 lb. shrimp, peeled and de-veined (optional)
1 bunch dill, chopped
Salt and pepper to taste
Directions:
Seafood Chowder with Dill
Brown the bacon until crisp in a soup pot or large saucepan. Drain off most of the fat, then add the onions and celery. Sauté until the aromatic vegetables soften. Add the milk, cream, wine, grated potato and bay leaves. Stir and cook over medium heat until the potato has dissolved and thickened the soup, about 20 minutes. Add the fish, season with salt and pepper and continue simmering just long enough to cook the fish through, about five minutes more. Just before serving, stir in the dill.