4 slices bacon
1/2 c. chopped onion
1/2 c. chopped carrot
1/4 c. chopped celery
1 lb. fish (any kind good)
1 (16 oz.) can Irish potatoes
1 c. water
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
1 (16 oz.) can cream-style corn

In a 6-quart Dutch oven or stockpot, cook bacon over medium heat until brown and crisp. Drain, reserving 2 tablespoons baking drippings in Dutch oven. Crumble bacon. Set aside.

Add onion, carrot and celery to bacon drippings in Dutch oven. Cook over medium high heat for 3-5 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in fish pieces, potatoes, water, salt and pepper.

Bring to a boil over medium high heat. Reduce to low and simmer, covered, for 8-10 minutes. Fish should be firm and opaque and just begin to flake. Blend in milk and corn. Cook over medium heat (do not boil!) for 5-7 minutes, or until mixture is hot, stirring occasionally. Sprinkle each serving evenly with crumbled bacon.