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Creamy Fish Chowder

1 c. diced potatoes
1 c. boiling water
3 slices bacon, chopped
1 med. onion, chopped
3/4 lb. fish fillets, cubed
1 c. milk
Salt & pepper to taste
2 tbsp. chopped parsley

Place potatoes in boiling water in a Dutch oven; cover and cook 10-15 minutes. Fry bacon until transparent; add onion and cook until soft and bacon is lightly browned. Add bacon, onion, bacon drippings and fish fillets to potatoes. Simmer 10 minutes. Stir milk, salt and pepper; simmer 5 minutes. Sprinkle with parsley. Yield: 2-3 servings.

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