3 slices bacon
1/2 c. chopped celery
1/2 c. chopped onion
1 clove garlic
1/4 c. flour
4 c. milk
2 tbsp. chicken flavor bouillon or 6 bouillon cubes
1 1/2 c. diced potatoes
1 lb. white fish fillets, fresh or frozen, thawed and cut into bite-size pieces
2 c. light cream
2 tbsp. chopped pimiento

In large Dutch oven, cook bacon till crisp; remove and crumble. In drippings, cook celery, onion and garlic until tender. Stir in flour. Gradually add water and bouillon, stirring until smooth and well blended. Bring to a boil. Add potatoes; reduce heat and cook 10 minutes.

Stir in fish; cook 15 minutes longer. Add cream and pimiento; heat through. Garnish with bacon.

Refrigerate leftovers.