Chunky Snapper and Root Vegetable Chowder

Ingredients

• 1 tablespoon canola oil
• 4 ounces thick-cut bacon, cut into 1/4-inch dice
• 1 yellow onion, chopped
• 1/2 cup all-purpose flour
• 5 cups fish stock, clam juice or chicken broth, warmed
• 3 baking potatoes (1 3/4 pounds), peeled and cut into 1-inch pieces
• 3 turnips (10 ounces), peeled and cut into 1-inch pieces
• 2 parsnips (10 ounces), peeled and cut into 1-inch pieces
• 1 celery root (1 pound), peeled and cut into 1-inch pieces
• 1 1/2 teaspoons chopped thyme
• 3 cups whole milk
• 1 1/2 pounds skinless red snapper fillet, cut into 1 1/2-inch pieces
• 1/4 cup fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Hot sauce
• 2 tablespoons chopped parsley
• Kosher salt
• Pepper
• Chopped dill, for garnish

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