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Fish Chowder

1 (8 oz.) bottled Clam Juice (or water or stock)
1-1 1/2 lb. Scrod or Haddock
2 cups frozen chopped onion (1 cup fresh)
3 cups cubed potatoes
1 (5 oz.) can evaporated milk (whole milk or cream)
3 Tbsp. butter or margarine

Poach fish in Clam Juice for 5-10 minutes. Remove from stock. Add onions and cook 2 minutes. Add potatoes and more water to cover. Return to boil and simmer about 5 minutes. Return broken up fish, add evaporated milk and whole milk or cream to desired amount. Melt butter on top. Chowder will be thin but can be thickened.

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