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Fish Chowder

4 c. potatoes, diced
1 lg. onion, diced
3 lbs. fresh or frozen haddock
1 (13 oz.) can evaporated milk or 1 c. milk, scalded
1 tsp. salt
1 tbsp. butter
1/4 tsp. pepper

Place potatoes, onion and 1/2 teaspoon salt in pot. Cover with hot water and cook until tender. Cut fish into 3 pieces, and in a separate dish simmer in boiling water with 1/2 teaspoon salt until fish is cooked. Remove bones. Put fish and strained fish stock into heated chowder dish. Add milk, butter, and pepper. Serves 5.

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