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Fish Chowder

1 pound frozen or fresh fish fillets
2 cups cubed, pared potatoes
2 teaspoons salt
1/2 teaspoon pepper
3 slices bacon
1/2 cup chopped onion
2 cups milk
3 tablespoons flour

Thaw frozen fish. Cut fish into 2-inch pieces. Cook potatoes in 2
cups water for 5 minutes. Add fish, salt and pepper. Simmer, covered;
for 10 to 12 minutes. Cook bacon until crisp. Drain and crumble;
reserve drippings. Cook onion in drippings. Add crumbled bacon and
onion to fish mixture. Slowly blend milk into flout; add to chowder.
Cook, stirring constantly until mixture thickens. Makes 6 servings.


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3 of 6 people found the following review helpful:
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I missed Boston Fish Chowder til I found this recipe., April 24, 2004 - 05:03 PM
Reviewer: Anonymous from Fort Lauderdale, FL, USA
This recipe is incredibly easy, delicious, hearty, and reminiscent of Friday night dinners back in Boston. For a bit of a change I added a package of McCormack Hollandaise sauce. My husband is making it as I type.

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