4 slices of bacon
1/2 cup chopped sweet onion (Vidalia, Walla Walla, or similar)
1/2 cup diced carrots
1/2 cup chopped celery
Freshly squeezed lemon juice (from 1/2 lemon)
1 lb. perch filets (or other mild white fish)
1 8 oz. can cooked potatoes, diced
1 cup water
Sea salt and freshly ground black pepper
1 cup milk
1 8 oz. can creamed corn
1/4 tsp. dill
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. Reduce heat and simmer, covered 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 dill.