Perch Chowder

Ingredients
•		1 pound perch fillets cut into 1-inch chunks	
•		6 slices bacon 
•		3/4 cup chopped onion 
•		1/2 cup chopped celery 
•		3 medium peeled and cubed potatoes 
•		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 cup half &half cream

Preparation
1. In a 3-quart saucepan, cook the bacon until crisp.
2. Remove bacon, and set aside; discard all but 2 tablespoons of drippings. 
3. Sauté onion and celery in drippings until tender. 
4. Add the rest of the ingredients to the sauté, except the cream.
5. Simmer until vegetables are tender, about 30 minutes.
6. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork.
7. Add cream, and heat through.