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Chowder Base

As prepared by Judy White

Prep
Cook
Serves 6people
Ingredients
3
tbsp butter
2
tbsp flour
1
can chicken stock
2
celery stalks, diced
2
cups diced par boiled potatoes
1/2
cup diced onion
21
/2 cups milk
1-2
lb unbreaded fish
Directions
1.
Make a roux with butter and flour, add stock and vegetables. Cook over medium heat. Add fish of your choice and milk. Crumble bacon before serving.

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