Fish Chowder .......................for Anni

My littlest Grand-daughter is requesting I make her some Clam Chowder. I have only found a hand-full of recipes since I have moved and I have boxes and boxes of books still packed. I cannot find my Clam Chowder recipe, but what I did find was my Grandmothers recipe for

New England Fish Chowder


FISH CHOWDER
4-5 lbs haddock or cod ( I prefer haddock)
2 quarts of fish stock
1/4 lb. bacon fried crispy
6 onions, thinly sliced
3-5 cloves garlic, minced
1 or 2 lbs. corn can be fresh on the cob, frozen or 2 cans of whole kernel
and 1 can of creamed
2-3 tablespoons flour
6 large potatoes, peeled and diced
2 cups celery, minced
1 cup of carrot , minced
6 cups milk, scalded
6 tablespoons butter
1 cup cream
salt and pepper, to taste
4 tablespoons fresh parsley, minced
2 tablespoons fresh chives, minced
2 tablespoons of fresh dill , minced
　
In a heavy pan ( dutch oven ) , fry bacon over low heat; turn to medium high heat until crispy. Add and lightly brown the onions; stir in garlic and saute for 2 minutes over medium heat. Add flour and pour in fish stock, stirring constantly to avoid lumps. Add potatoes, onions, celery , carrots and corn.
Cover and simmer over low heat for 45- 60 minutes or until potatoes and corn and carrots ( if using fresh ) become tender. Add fish and cook for an additional 15-20 minutes.
Lastly stir in the cream and cook an additional 10-15 minutes.
Serve with oyster crackers or crusty bread
Chowder is better the next day, after it has refrigerated overnight.