In large stockpot, sauté bacon until lightly browned; drain excess fat. Add onions and cook until onions are tender.
Add stock, potatoes and celery; bring to boil. Cover and reduce to simmer; cook until potatoes are tender, about 15 minutes.
Stir in halibut and cook 5 minutes.
Combine flour and sugar; whisk in water. Stir into stock mixture and cook until thickened.
Stir in cream; bring to boil and cook 3 minutes longer. Season with salt and pepper.
Garnish with chopped chives or parsley.Makes 8