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Down East Fish Chowder

4 large potatoes peeled and sliced
3 medium onions, sliced thin
1 cup chopped celery
4 whole cloves
1 garlic clove, minced
1 bay leaf
1/4 tsp. dill seed
1/4 tsp. pepper
2 lbs. White Fish such as Scrod
2 cups half and half
1/3 cup white wine


In kettle over medium heat simmer potatoes, onion, celery, garlic, bay leaf and cloves and 2 cups water. When vegetables are done discard bay leaf and cloves. Cut fish in large chunks. Remove all bones. Add fish and 1 cup water and remaining ingredients. Heat, stir occasionally.


Makes about 8 servings



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