Perch chowder

So you've got a mess of perch and it's the dead of winter. This perch chowder from the Wild Ohio Cookbook will warm you up right nice.

Ingredients

• 4 slices bacon
• ½ cup chopped onion
• ½ cup diced carrots
• ½ cup chopped celery
• Juice from half a lemon
• 1 lb. perch (or other fish)
• 1 can cooked potatoes, diced
• 1 cup water
• Salt and pepper
• 1 cup milk
• 1 can creamed corn
  
  

Directions

Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover. Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice, water, salt and pepper. Bring to a boil, then reduce heat and cover and let simmer for about 10 minutes. Blend in the milk and the corn. Stir and heat -- do not boil -- until heated through. Sprinkle each serving with the crumbled bacon, and slice up the corn bread.