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Fish Chowder

4 oz. butter
2 cups sliced onions
2 Tbsp. flour
1 cup hot water
4 cups canned Clam Juice
4 cups water
4 cups sliced potatoes
1 Tbsp. thyme
Bay leaf
1/2 tsp. pepper
1 tsp. salt
2 lb. Haddock or Halibut, in 2 inch chunks
2 cups light cream


In large pot, melt butter and add onions. Cover and cook over medium heat for 10 minutes. Remove cover, add flour and cook 2 minutes. Then add hot water and blend. Add Clam Juice, water, potatoes and seasonings. Cover and simmer slowly 20 minutes until potatoes are tender. (Remove and discard bay leaf.) Uncover and reduce heat, add cut up fish, about 10 minutes until fish is opaque. Stir slowly and add cream. Refrigerate covered. Even better the next day!





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