Bass Chowder - KNEP - Kentucky Nutrition Education Program

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onion
• 2 stalks celery, diced
• 5 cups low sodium chicken broth, divided
• 2 cups diced potatoes
• 2 cups corn kernels, fresh or frozen
• 2 pounds bass, diced into 1-inch cubes
• 1/2 cup all-purpose flour
• 2 teaspoons Old Bay Seasoning, or to taste
• 1 teaspoon powdered garlic, or to taste
• 1 teaspoon salt, or to taste
• 2 cans (12 fluid ounces each) evaporated milk
• 2 tablespoons lemon juice
• 1/4 cup cooked crumbled bacon