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New England Fish Chowder

3 packages frozen Haddock (Fillets)
6 large potatoes
3 medium onions
White pepper and salt
1 lb. bacon
3 cans evaporated milk


Partially thaw fish in salt water; check for bones and remove them. Pare potatoes and cut in small cubes. Peel and dice onions. Cut across bacon strips to make 1/4-inch pieces (about). Shake a little Liquid Smoke on bacon. Marinate a few minutes, then fry slowly.


At same time, cook potatoes in just enough water to cover. Add white pepper and salt and Accent (if desired). Cover. When bacon is almost done, add onions; cook until transparent. Combine all. Lay fish Fillets on top. Add evaporated milk. Cook covered until fish is done.







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