Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 ea bacon strips, cut small
2 ea onions, large, finely chop
2 lb fish, fillets or pieces
4 ea potatoes, diced
1 ts salt
1/2 ts pepper
1/2 ts thyme
1/2 ts marjoram
3 c water or other stock
1/2 c cream or condensed milk
1 cn cream of celery soup

Fry bacon til crisp, then remove and drain. Saute onions in bacon drippings
until transparent but not very brown. Put bacon (or salt pork) and onion
into a large black iron pot. Add fish, salt and pepper, potatoes, herbs and
water or stock. Simmer until potatoes and fish are cooked. Add cream or
milk and can of soup. Let simmer a while before serving but do not boil.
Taste will improve if refrigerated overnight. Sprinkle bacon crumbs over
bowls of chowder. Suggestions: Add 1 chopped bell pepper to the onion for
more flavor. Recipe date: 01/15/63

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