6 strips bacon
1/2 c. sliced celery
1/2 c. chopped onion
1 lb. haddock or cod fillet, cut in 1 inch pieces
2 c. cubed potatoes (2 or 3 med.)
1 1/2 c. boiling water
1 bay leaf (optional)
1/4 tsp. thyme
1/2 tsp. salt
1/2 c. (1 stick) butter
1/2 c. all-purpose flour
4 c. milk
2 c. (8 oz.) shredded Cheddar cheese

Cook bacon in large skillet until crisp. Remove bacon; drain, crumble and reserve for garnish. Saute celery and onion in bacon drippings until tender. Add fish, potatoes, water and seasonings; simmer 10 to 12 minutes or until potatoes are tender.

Meanwhile melt butter in 4 1/2 quart Dutch oven over heat. Stir in flour. Cook until smooth, stirring constantly. Remove from heat. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir in 1 minute. Stir in fish mixture. Add cheese mixture, stirring until cheese is melted. Garnish with crumbled bacon. Yield: 10 cups.