4 lg. potatoes, sliced
3 ribs celery
3 cloves garlic
Dill, parsley, chives
3 lb. leftover fish or precooked fish (any mixture of fish may be used)
1 c. leftover corn
2 lg. onions
3 slices bacon
1 bottle clam juice
4 c. half & half (or milk or cream or even skim milk)
15 shrimp, cooked
1 c. leftover pan fried potatoes

Finely dice the bacon and 1/2 of 1 onion and the garlic. Brown together, but don't burn. Set aside.

Without washing the pot, put in the sliced potatoes, the celery (in 3 inch pieces) and the rest of the onions, sliced. Cover with water and cook until tender enough to mash or puree, in the liquid. Add the herbs (to taste), clam juice and milk, half & half or whatever is being used. Then add the fish and the corn and pan-fries if being used.

Heat until very hot, add the shrimp (optional) and sprinkle with Parmesan cheese. May also be garnished with additional fresh herbs. Serve five people generous bowls of chowder accompanied by tossed salad and biscuits or French bread.