Gone Fishin Chowder

4 bacon strips
1 cup chopped onion
1 teaspoon dried thyme
5 cups water
3 cups diced peeled potatoes
1-1/2 cups coarsely chopped carrots
1/2 cup chopped celery
2 teaspoons salt
1/8 to 1/4 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon dried parsley flakes
1-1/2 cups cubed cooked fish

In a Dutch oven or soup kettle over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and thyme in drippings.

Add the water, potatoes, carrots, celery, salt and pepper. Cover and simmer for 20-25 minutes or until vegetables are tender. Add tomatoes, parsley and bacon; cook for 10 minutes. Add fish; heat through. Makes 12 servings (about 3 quarts).

Note: To prepare with fresh fish, dice 3/4 pound fresh fish and add to chowder at the same time as the tomatoes. Cook for 10-15 minutes or until fish is opaque.