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Fisherman's Catch Chowder

1 lb To 1 1/2 lb. Fish
1/2 c Onion -- chopped
1/2 c Celery -- chopped
1/2 c Pared carrots -- chopped
1/4 c Parsley -- snipped
1 ts Leaf rosemary
1 cn Whole tomatoes -- (16 oz. ) mashed
1/2 c Dry white wine
1 Bottle
1 ts Salt
3 tb Flour
3 tb Butter or margarine melted
1/3 c Light cream (half-n-half)
Clam juice -- (8 oz. )

Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in slow cooker; stir well. Cover and cook on LOW setting for 7-8 hours. (On HIGH setting for 3-4 hours. ) One hour before serving, combine flour, butter and cream

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