2 lbs. tilefish fillets or other fish, fresh or frozen
4 slices bacon, diced
3/4 c. chopped onions
2 c. diced potatoes
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dill weed
1 (16 oz.) can cream-style corn
2 c. half-and-half
2 c. milk
1 1/2 tbsp. butter, softened
1 1/2 tbsp. all-purpose flour
1 tbsp. chopped parsley

Thaw fish if frozen. Skin if desired and cut into 1-inch cubes. In a heavy kettle cook bacon until crisp. Add onion and cook until tender. Add potatoes, water, salt, pepper, and dill weed. Cover and simmer for 10-12 minutes or until potatoes are almost tender.

Add fish and continue to simmer covered for 7-8 minute or until fish flakes easily when tested with a fork. Add corn, half-and-half, and milk. Heat gently.

Blend together butter and flour. Add to chowder. Heat, stirring constantly, until thickened and hot enough to serve. Garnish with chopped parsley. Makes 6 servings.