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Seafood Chowder

1 lb. haddock
1/2 lb. cod
1/2 lb. scallops
1/2 lb. sm. shrimp
1 c. chopped celery
1 c. chopped onion
2 tsp. chopped chervil
1 tsp. white pepper
1/4 tsp. paprika
4 strips diced bacon
6 med. potatoes, peeled and diced
2 c. water
1 qt. milk
1 qt. light cream
1/2 stick real butter


Cook diced bacon in a 4-quart pan. When half cooked, add celery and onions; cook until transparent. Add 2 cups water and potatoes. Cook until potatoes are tender. Add all seafood, cook vigorously about 15 minutes. Turn to medium heat. Add milk and cream, add remaining ingredients. If too thick, add more milk. Let heat again on low for a few minutes. Serve with oyster crackers.


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