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Fish Chowder

2 lbs. cold, firm Whitefish (most any kind)
2 large taters, cubed
1 large onion, chopped
2 carrots, sliced
4 large tomatoes, cut into 1/8 pieces
1 cup fresh corn (frozen, if you have it)
1 cup white wine
2 cups water
1/4 tsp. salt
1/2 tsp. black pepper

Fillet fish and cube. Simmer 15 minutes in water in large pot. Remove fish and set aside. Add taters, onions and carrots. Bring to a boil. Cover, heat and simmer 20 minutes. Add wine, corn, tomatoes, fish, salt and pepper. Simmer 10 minutes. Serve with thick hunks of Italian bread.

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