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1 sweet onion, diced
3 stalks celery, diced
1 tablespoon garlic, minced
2lbs. skinless, boneless whitefish
1 tablespoon chicken base
3 tablespoons clam base
1/2 gallon heavy cream
1 quart milk
3 potatoes, diced and cooked
Salt, pepper and thyme to taste
Corn starch in water to thicken broth (optional)
Sauté onions, celery, garlic and bacon until just barely cooked. Set aside.
In a large pot, mix chicken base, clam base, heavy cream and milk. Add whitefish. Warm through and add potatoes.
Add sautéed onion-bacon mixture to the pot and stir well. Add salt, pepper and thyme to taste. Continue to heat on low for about 45 minutes until flavors are mixed thoroughly. Thicken with cornstarch dissolved in water to preference.
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