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Source: The Working Family's Cookbook

Old-Fashioned Fish Chowder
This hearty fish chowder has been served for generations. It is a meal in itself.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, chopped
2 medium stalks celery, chopped
1 medium clove garlic, chopped
salt, to taste
1 tablespoon flour
freshly ground pepper, to taste
1 large baking potato, peeled and cut into 1/2-inch dice
1 tablespoon parsley, chopped
2 teaspons fresh tarragon, chopped
1 quart whole milk
1 bay leaf
1 1/2 pounds cod, or other firm-fleshed white fish, skinned and cut into 1 1/2-inch chunks
3/4 cup frozen corn kernels, (or from 1 ear of fresh corn)
2 tablespoons lemon juice

In a soup pot, heat the oil and butter over moderate heat. Add the onion, celery and garlic and season with salt. Cook for about 5 minutes or until the vegetables are soft. Add the potato and stir in the flour, parsley and 2 teaspoons of tarragon.

Slowly stir in the milk, add the bay leaf and bring to a boil. Reduce the heat and cook gently for 15 minutes.

Add the fish and the corn and cook for about 5 minutes until the fish has cooked through. Stir in the lemon juice and season to taste with salt and pepper.

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