Manhattan Fish Chowder

1. COOK BACON UNTIL CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT BACON FAT FOR USE IN STEP 2. FINELY CHOP BACON. SET ASIDE FOR USE IN STEP 3. 2. SAUTE ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER CRISP. 3. COMBINE BACON, SAUTEED VEGETABLES, TOMATOES, CARROTS, POTATOES, SALT, PEPPER, THYME, WORCESTERSHIRE SAUCE, BAY LEAVES, CATSUP AND WATER. 4. BRING TO A BOIL, REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. 5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO CHOWDER. 6. ADD FISH TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. REMOVE BAY LEAVES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2: 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY. NOTE: 2. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 3, 1 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 8 OZ DICED CARROTS AND 6 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 5 LB DICED POTATOES. NOTE: 4. IN STEP 3, 2 1/2 OZ DEHYDRATED, COMPRESSED DICED CARROTS MAY BE USED. NOTE: 5. IN STEP 3, 1 LB 2 OZ (1/2-NO. 10 CN) DEHYDRATED DICED POTATOES OR 1 LB 1 OZ (3/4 GAL) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE WATER TO 2 3/4 GAL. NOTE: 6. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: P01200 SERVING SIZE: 1 CUP (8 1 From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.