2 lg. cans of stewed tomatoes
2 sm. cans of mushroom bits
6 stalks of celery, diced
1 sm. bell pepper, diced
4 to 6 potatoes, diced
2 carrots, diced
2 tbsp. of chives
2 tbsp. Worcestershire sauce
1/2 c. white wine
1/2 c. rum
2 1/2 to 3 lbs. fish, snapper, grouper or firm white meat fish
2 heaping tbsp. pickle relish
1/2 tsp. oregano
6 strips bacon, diced
2 lg. persian limes
Salt and pepper to taste

Mix all the items except the fish, wine and rum, in a large enamel or stainless steel pan and cook until the potatoes are just about done and the spices have permeated the mixture. Add water as necessary, the less water, the thicker the chowder. Cut the fish into bite size pieces and saute in butter until cooked, but not over done. Add the wine and rum approximately 1/2 hour before chowder is ready. Add the fish approximately 10 to 15 minutes before serving. This keeps the fish from becoming overcooked and falling apart. Serve with crusty French bread. Makes 1 gallon of chowder. Chowder is recommended for cold, rainy nights to warm the soul.