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New England Fish Chowder

2 strips bacon
1 lg. onion
1 clove garlic
2 c. water
1/2 c. white wine
1 bay leaf
2 whole allspice
3 chicken bouillon cubes
1/2 lb. salmon steak
1/2 lb. white fish (halibut or cod)
1/4 c. flour
1/4 c. water
2 c. milk
3 potatoes
Nutmeg to taste
Salt and pepper to taste
Parsley to taste


Peel and cut up potatoes into small pieces. Cook bacon, cut into bits. Take 2 tablespoons of bacon and cook onion and garlic until soft. Add 2 cups water, wine, bay leaf, allspice, potato and bouillon. Reduce heat, simmer 20 to 25 minutes. Add fish, cover and simmer until fish flakes, about 10 minutes. Take out fish, set aside. Mix flour and 1/4 cup water until smooth, stir into chowder. Cook until thickens, add milk, add bacon and fish. Cook until heated through. Serves 6.


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