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New England Fish Chowder

2 c. cubed potatoes
1 1/2 c. cubed onions
1 1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
2 c. boiling water
1 lb. frozen or fresh haddock fillets, cut in 3/4 inch cubes
2 c. skim milk mixed with either 1 cup of nonfat dry milk or 1 (12 oz.) can of evaporated skim milk, undiluted
1 tbsp. chopped fresh parsley

In the water with the seasonings added, cook the potatoes and onions until barely tender, about 10 minutes. Add fish and cook 10 minutes more. Stir in milk. Simmer 15 minutes longer. Do not boil. Pour into a soup tureen or bowls, garnish with chopped parsley and sprinkle with paprika. Yields about 1 3/4 quarts.

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