Wash hands with soap and water.

Heat butter in a large pot over medium-high heat. Add celery and onions and sauté until softened.

Stir in flour to form a roux -- which is a mixture of fat and flour used to thicken sauces or soups. Slowly whisk in the milk.

Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes or until potatoes are cooked through.

Add fish chunks and cook for an additional 6 to 8 minutes or until fish reaches the appropriate internal temperature.

Season to taste with salt and pepper. Garnish with parsley or green onions and serve.

If you want to cut back on sodium, swap the bacon for turkey bacon or ham, or prepare the recipe without it.

Optional: Add a cup of traditional hominy or scorched corn