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Salmon Chowder

1 skeleton of filleted Salmon, including head, if desired
1 Tbsp. olive oil (substitute grease from 2 bacon strips & add bacon to pot
1 chopped onion
1 diced stalk of celery
1 diced potato
1 quart milk
1 Tbsp. butter or margarine
Salt & pepper


Cover skeleton in salted water and simmer for 30 minutes or until meat balls from skeleton. Cool. Shake meat from skeleton and set aside. Heat oil in 2 quart saucepan and saute vegetables until tender. Add milk, butter and fish pieces all at once. Salt and pepper to taste. If you like it spicy, add Tabasco sauce. Heat thoroughly and serve with crackers or sour dough bread. Crisp bacon chunks add to flavor.





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