1 lb. fillet flounder (or any white fish),
fresh or frozen
1/2 lb. fresh or frozen shrimp
2 cups water
salt, pepper, paprika, onion and celery salts
cayenne, to taste
3 medium potatoes, cubed
1 slice bacon, diced
2 small white onions, sliced
4 cloves garlic, peeled
1 cup milk
1 cup heavy cream

Rinse fish and shrimp in cold water. Place in pan with 2 cups of water and season with all the spices.

Cook until fish flakes, about 15 minutes. Drain; save broth.

Clean shrimp. Cook potatoes until tender in the reserved broth. Sauté onions with bacon and garlic until golden.

Add all ingredients to potatoes and broth; bring to boil. Simmer over low heat for 10 minutes and serve with chowder crackers.