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Seafood Vegetable Chowder

1 lb. Flounder Fillets
3 medium carrots, 1/8 inch sliced
1/2 cup sliced celery
1/2 cup chopped onion
1 Tbsp. chopped parsley
1 small bay leaf
1/2 cup water
1/4 cup dry white wine
2 (10 1/2 oz. each) cans New England Clam chowder
2 cups milk
Dash of white pepper

Cut Fillets into 1 inch pieces. Combine next 7 ingredients; bring to a boil and simmer 5 minutes. Add fish pieces; simmer covered until vegetables are tender and fish flakes easily with a fork, about 10-15 minutes. Gently stir in Clam chowder and milk. Season with white pepper and heat thoroughly. Serve in individual soup bowls; sprinkle with chopped parsley.

Serves 4-6.

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