Fresh Fish Chowder

10 pieces of bacon
tsp fresh ground black pepper
2 c. diced onion
1 qt clam broth
1c. diced celery
3 cans Campbell's tomato soup
1 c. diced carrots
3 cups red potatoes
2 cloves garlic, minced
4 cups of boneless fish fillets, half-inch chunks
1 Tbsp fresh thyme
1 tsp Italian seasoning

In heavy pot, render bacon and remove, add onions, celery, carrots and garlic. Cook until onions are tender. Be sure to continue to stir to prevent burning. Add thyme, Italian seasoning, black pepper and clam broth.

Simmer 30 minutes over medium heat. Add tomato soup and diced red potatoes. Continue simmering over medium heat until potatoes are tender, about 20 minutes.

Add fish pieces and continuing simmer for 5 minutes. Salt and pepper to taste.

Remove from heat. Cover and let stand for 15 minutes.

Serve with white rice.

Chef Joe recommends Braman Winery C10 Chardonnay or Sparkles Sparkling White as a compliment.