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Smoked Fish Chowder

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Recipe submitted by Corey Fletcher, executive chef at the Colby Hill Inn,
Henniker, New Hampshire.

Ingredients

1 oz  butter (2 tablespoons)
1 cup fennel, diced
½ cup celery, diced
3 garlic cloves, minced
1 oz.  (2 tablespoons) flour
1 cup Vermouth
6 cups half and half
1 cup potatoes, diced
1 ½ pounds Smoked Fish (any kind), crumbled
3/4 cup bacon, cooked and diced
1 Tbsp tarragon, fresh, chopped

1.        In a medium size pot, melt butter.  Add fennel and celery, cook on low
heat for 5 minutes.  Add garlic and cook another 2 minutes.

2.        Add flour, stir, and cook on low for 2 minutes,  Add vermouth, half and
half, and potatoes.  Stirring occasionally until it comes to a boil.  Reduce heat
and simmer until potatoes are cooked.

3.        Add fish and tarragon.  Season with salt and pepper.
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