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Redfish Chowder

1 1/2 c V-8 vegetable juice
2 tb Onion; minced
1 1/2 c V-8 vegetable juice; no added salt
1 tb Dried parsley
1 lb Fish fillets; cut in 1" cubes
2 ts Worcestershire sauce
1 1/2 c Corn with red and green peppers, drained


Combine all ingredients in saucepan. Bring to boil. Reduce heat: cover and simmer 5 minutes or until fish flakes easily. Stir occasionally. Serve with toasted French bread slices.




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