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Fish Chowder

2 lb Haddock, fresh or frozen
2 oz Salt pork, diced
2 md Onions, sliced
4 lg Potatoes, diced
1 c Celery, chopped
1 Bay leaf, crushed
2 ts Salt
1 ds Pepper
1 qt Milk
2 tb Butter


Cook haddock in 2 cups of boiling water over low heat for 15 minutes. Drain and measure broth. Add enough water to make 3 cups of broth. Remove bones and skin from fish, if necessary, then flake coursely. Cook salt pork in a large pot over moderate heat until golden brown and crisp. Remove pork pieces. Add onions to fat in pot and cook until golden brown. Add fish, potatoes, celery, bay leaf, salt, pepper and the fish broth. Cover and simmer gently for 30 minutes. Add milk and butter. Simmer over low heat for 5 minutes longer. Serve chowder in warm bowls and sprinkle with crisp pork pieces.


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