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Fish Chowder

2 lb. Haddock Fillets
1 large onion, chopped
1 medium pepper, chopped
5 medium potatoes, cut in small cubes
1 quart whole milk
1 cup light cream or evaporated milk
1 1/2 tsp. salt
1/2 tsp. pepper
5 Tbsp. butter or oleo
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. parsley flakes

Cover fish with water - simmer until fish flakes. Drain and save liquid. Fry onions and peppers slowly in 2 Tbsp. butter - add fish liquid and potatoes. Cook until potatoes are tender. Add milk, cream, fish seasoning and remaining butter. Keep hot for about 10 minutes. Do not boil. Cool and reheat before serving.

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