Catfish Chowder

1 lb Catfish fillets, cut into

-chunks 2 sl Bacon, chopped

1 c Chopped onion

1 cn Sliced potators, drained

1 cn Cooking tomatoes, chopped

2 c Water

1 cn Corn, drained

1/4 ts Tarragon

1/2 ts Celery salt

2 ts Parsley flakes

1/2 ts Oregano

1/4 ts Salt

Pepper to taste 1 t Seafood seasoning

2 ts Thyme

In a large pot, fry bacon until crisp. Add onion and cook until tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust seasonings, if necessary. Add yhe catfish 5 to 10 minutes before serving and simmer. Serves four. Posted by Alison Meyer. Courtesy of Fred Peters.