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Fish Chowder

6 slices bacon
1/2 c. chopped onion
1 1/2 c. boiling water
1/2 tsp. salt
1/2 c. flour
1/2 c. diced celery
1 lb. haddock, cut into 1 in. pieces
2 c. cubed potatoes (2 or 3 med.)
1/2 c. oleo
4 c. milk


Cook bacon until crisp. Drain and crumble. Saute' celery and onion in bacon drippings until tender. Add fish, potatoes, water and seasonings; simmer for 10 to 12 minutes until potatoes are tender. Melt oleo in a Dutch oven; stir in flour. Cook until smooth, stirring constantly. Remove from heat. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Stir in fish mixture and add in bacon.


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