Herbed Fish and Red Potato Chowder

Seafood chowder has a mystique that makes some people think they can't cook it from scratch, but it's really very easy. Sauté some vegetables, add flour and liquid, then simmer your fish (we call for halibut, but you can use any flaky white fish, or even clams if you prefer). This recipe uses milk for a creamy texture, and adds crisp bacon because, let's face it, everything's better with bacon.

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