Perch Chowder

4 slices bacon
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup chopped celery
juice from half a lemon
1 pound perch (or other fish)
1 can cooked potatoes, diced
1 cup water
salt and pepper
1 cup milk
1 can creamed corn

Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover. Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.

Please credit the DNR for this!