Source: The Cookery - Fish Creek, Door County, Wisconsin

2 cups water
1 1/2 pounds whitefish fillets
1 teaspoon salt
2 cups peeled, diced potatoes
1/2 cup diced carrots
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 to 2 teaspoons hot pepper sauce, to taste
2 teaspoons Angostura bitters (optional)
1/4 teaspoon freshly-ground black pepper
1 teaspoon garlic powder
4 cups milk
24 ounces bottled clam juice
1 tablespoon fresh lemon juice
1/2 cup bacon fat (from about 10 strips of bacon;
   may substitute cooking oil or butter)
1/2 cup flour

In 6-quart kettle or stockpot, place water and whitefish. Bring to boil over medium-high heat. Reduce heat and simmer, covered, 15 minutes or until fish flakes easily with fork. Remove fish from broth and set aside.

Add salt, potatoes, carrots, onion and green and red pepper to fish broth. Bring to boil, then reduce heat and simmer, covered, about 30 minutes or until potatoes and carrots are tender.

Add hot pepper sauce, bitters, black pepper, garlic powder and milk. Combine clam juice and lemon juice; add to pot. Bring to boil; reduce heat and let simmer while making roux.

In heavy, medium saucepan, heat bacon fat until completely melted and gradually whisk in flour. Let cook over medium heat, whisking constantly, 1 minute. Gradually whisk roux into simmering chowder.

Gently stir in reserved fish; blend with other ingredients. Serve hot.

Makes 8 large servings.