Creamy chowder made healthier

Dear Jeanne: This chowder has all the good stuff in it: bacon, potatoes, corn and cream. I can make it with or without the fish, depending on what I have on hand. If I have fish left over, I usually make this, but I'd like to lower the fat. Can you help? — Grace Anderson, Sandusky, Ohio

Dear Grace: This is a good, creamy chowder recipe. If you don't want to add the bacon or the fish, both are optional, and then you have corn chowder. Or you could leave out the corn and have potato or fish chowder. You can alter this in many ways, according to what you have on hand. I have given the nutritional values without the fish, and if you add 12 ounces of cod fillets, add 50 calories and 10 grams of protein per serving. If you use salmon, you'll add 2 grams of healthy fat as well.

CHOWDER

6 slices bacon, chopped

1 large onion, finely chopped

2 stalks celery, finely chopped

2 carrots, finely chopped

3 green onions, finely chopped

2 cloves garlic, minced

3 tablespoons chopped fresh parsley

3 cups bouillon

1 teaspoon salt

1 teaspoon ground black pepper

2-3 teaspoons herbs (thyme or dill weed)

4 potatoes, cut into small cubes

1/2 cup butter

1/2 cup all-purpose flour

3 cups half-and-half

12 ounces fish chunks, cooked (optional)

2 cups corn kernels

1. Place the bacon into a large pot over medium heat. Cook for a few minutes, then add the onion, celery and carrots. Cook and stir until bacon is crisp and the onion, celery and carrots are tender.

2. Add the green onions, garlic and parsley, then pour in the bouillon. Season the soup with the salt, pepper and herbs. Cover and simmer over low heat, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.