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Fish Chowder

1 lb. fish Fillets (Crappie or Bluegills)
1 cup diced onion
1 cup diced celery
1 1/2 cups diced potatoes
1 cup diced carrots
2 Tbsp. crisp, crumbled bacon
1 1/2 cups milk
2 Tbsp. butter


Crisp bacon, remove from pan, leave drippings. Saute onion and celery, remove from drippings. In large pot put potatoes, onion, celery, carrots, bacon and fish Fillets, cut into chunks and 2 cups water, salt and pepper to taste. Simmer 20 minutes or until potatoes and carrots are tender. Add milk and butter. Heat and serve.



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