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Fish Chowder

3 lbs. fresh Haddock Fillets, poached in seasoned fish broth
6 slices bacon
3 medium sized onions
2 Tbsp. flour
3 cups Clam Juice or fish bouillon
3 medium potatoes, cubed small
2 cups whole milk
2 cups evaporated milk
4 shakes paprika
1/4 tsp. mace (opt.)
1 tsp. chopped parsley
1 large sprig fresh dill


Fry out bacon carefully; set aside. Fry thin sliced onions in bacon fat. Then sprinkle with the flour. Stir to blend. Add heated Clam Juice (or fish bouillon), cubed potatoes. Cook 1 minute. Break cooked fish into this mixture, then add heated milk, crumble bacon. Add seasonings and salt and pepper to taste. Best made the day before.





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