4 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped celery
1/4 cup chopped onion
2 cups cubed red potatoes (unpeeled & scrub well)
1 (15 oz.) can chicken broth (Swanson)
1/2 tsp. dried dill weed
1/2 tsp. celery seed
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. all-purpose flour
3 cups milk (I use Carnation evaporated milk)
1 1/2 lbs. walleye (or substitute fillets, skin removed, cut into 1-inch pieces)
1 cup whipping cream (or half & half)
1 (6 1/2 oz.) can minced clams, undrained
1 (10 oz.) pkg. frozen chopped spinach, defrosted & drained

In 6-quart stockpot, cook bacon over medium eat until brown and crisp. Drain, reserving 2 tablespoons bacon drippings in stockpot. Set bacon aside.

Add celery and onions to drippings. Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender, stirring constantly. Stir in potatoes, broth, dill weed, celery seed, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 10 to 15 minutes, or until potatoes are tender.

In medium bowl combine flour and milk. Blend until smooth. Stir into broth mixture. Bring to a boil over medium-high heat. Reduce heat to low. Add walleye pieces. Simmer for 3 minutes until fish is firm and just begins to flake, stirring occasionally. Stir in bacon, cream, clams and spinach. Cook over low heat (do not boil) for 5 minutes, or until chowder is hot. Stir occasionally.

Serve with warm French bread.

Submitted by: Deb Penneau