Paul's Famous Fish Chowder
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Ingredients
| 1 lb. | fish (flounder, perch or | | other white fish) | | 2 slices | bacon, fried and crumbled | | 2 cups | diced potatoes | | 1 cup | water | | 1/2 cup | diced onions | | 1-1/2 tsp. | salt | | 1/4 tsp. | white pepper | | 1 tbsp. | flour | | 2 cups | milk | | 2 tbsp. | chopped chives | | 2 tbsp. | butter |
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Instructions
Combine the following in a large soup pan: potatoes, fish, water, onions, salt, and pepper. Bring to a boil, then turn down to simmer and cook covered until the potatoes are tender. Remove the fish, remove the skin/membranes, and flake the fish, then return the fish to the pan. Make a sauce separately by blending the flour with a small amount of the milk to make a smooth thin paste. Add the rest of the milk and pour this sauce over the fish and potato mixture. Cook and stir over a low heat until it just reaches a boiling point. Turn it off and sprinkle the bacon and chives on top. Add the butter and serve.
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