Panfish Chowder

6 bacon strips, cut into 1-inch pieces
2/3 cup chopped onion
1/2 cup chopped celery
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 pound panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks
1 cup half-and-half cream

In a 3-qt. saucepan, cook the bacon until crisp. Remove bacon and set aside; discard all but 2 tablespoons of drippings. Saute onion and celery in drippings until tender.

Add the next eight ingredients. Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through. Makes 4-6 servings.