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Easy Seafood Chowder
2 pounds fresh or frozen cod or haddock fillets, thawed if frozen
1/4 pound lean bacon, diced
1 onion, chopped
4 medium potatoes, peeled and cubed
2 cups fish stock, clam juice, or water
1 1/2 teaspoons kosher salt
1/2 teaspoon coarse-ground black pepper
Dash Tabasco sauce
1 can evaporated milk (14 oz.)
Cut fish into bite-size pieces; set aside.
In a small skillet, cook bacon until crisp; drain and place in bottom of slow cooker with the fish. Add remaining ingredients.
Cover and cook on High 2 hours; turn to Low and cook 4-6 hours or until potatoes are tender.
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