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Quick Fish Chowder

2 slices bacon, chopped
2 carrots, sliced
2 potatoes, cut in 1/4 inch cubes
1 lb. package frozen Haddock, thawed & cut into chunks
1 package Ranch House buttermilk salad dressing mix
Freshly ground pepper
2 medium onions, chopped
2 cups water
2 cups milk

Fry bacon until crisp. Remove and set aside. Add onion, potatoes and carrots to drippings and cook over medium heat until tender. Add fish and water and bring to boil over medium-high heat. Reduce heat, cover and simmer about 15 minutes until fish flakes easily.

Combine milk and salad dressing mix in small bowl. Stir into fish mixture and bring to a boil. Reduce heat, cover and simmer 5 minutes. Taste and adjust seasoning with freshly ground pepper. Ladle into bowls and sprinkle bacon on top.

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