2 slices bacon, chopped
1/2 c. chopped onion
3 tbsp. all-purpose flour
3 c. skim milk
2 c. peeled and 1-inch cubed red potatoes
1 1/2 c. sliced celery
2 tsp. chicken bouillon granules
1 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
1 lb. cod fillets, cut in 2-inch pieces

In a heavy 3-quart saucepan over low heat, saute bacon until browned. Remove bacon with a slotted spoon and drain on paper towels; set aside. Discard all but 1 tablespoon of the drippings. Increase heat to medium. Saute onion in drippings for 5 minutes or until lightly browned. Stir in flour. Add milk. Stirring over medium-high heat, bring to a boil.

Add potatoes, celery, bouillon granules, thyme and pepper; reduce heat to low, cover and simmer for 20 minutes or until potatoes are tender. Stir occasionally to prevent sticking.

Stir in cod; cover and cook for 10 minutes or until fish is opaque and flakes easily. Garnish each serving with reserved bacon.