Fish Chowder

This fast Fish Chowder is a sure winner for a cold winter day.

1 pound frozen fish fillets
2 cans condensed cream of potato soup
2 soup cans of milk
1 bay leaf
2 teaspoons chives
Bacon bits for garnish

Slightly thaw the fish fillets. Cut in 2" square pieces. Combine potato soup, milk, bay leaf and chives. Bring to boil, stirring occasionally. Add fish. Bring to boil and simmer 10 minutes, or until fish flakes easily.

Garnish each serving with a sprinkling of bacon bits.

Makes about 1 1/2 quarts.



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