INGREDIENTS
8 bacon strips
1 small onion, chopped
1 celery rib, chopped
1 carton (32 oz.) chicken broth
4 medium red potatoes, cubed
2 TBSP. all-purpose flour
1 pint half-and-half cream
1 lb. flounder fillets, cubed
1 TBSP. minced fresh tarragon or 1 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper
DIRECTIONS
In a large saucepan over medium heat, cook bacon until crisp.
Drain, reserving 1 tsp. of drippings.
Crumble bacon and set aside.
Saute onion and celery in the drippings.
Add broth and potatoes. Bring to a boil, reduce heat; cover and cook for 20 minutes or until potatoes are tender.
Combine flour and cream until smooth; gradually stir into soup.
Bring to a boil and cook and stir for 2 minutes.
Stir in the flounder, tarragon, salt and pepper and reserved bacon.
Reduce heat; simmer, uncovered for 5 to 10 minutes or until fish flakes with a fork.
Makes 2 1/4 qts.
