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Fish Chowder
October 21, 2002

This really was easy and extremely adaptable. I used catfish, but any white fish would work well - even a mixture of fish. I increased the Old Bay Seasoning to 1 tsp +, and added the entire bottle of clam juice. I also added 1 Tbls more than called for of flour, to make it a little thicker. Next time I'll add the crumbled bacon into the soup, rather than use as a topping. Top with parsley. KEEPER!

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