New England Fish Chowder
Ingredients
2 tablespoons butter
1 onion
3 stalks celery
1 pound potatoes
1 pound firm fleshed fish fillets
2 chunks
2 cups fish stock
1 cup water
1 bay leaf
1/2 teaspoon thyme
1 cup milk
1 make it as rich as you like by stirring in either milk
3 minut es
Instructions
Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to taste. Simmer until the corn is cooked and the chowder is hot. Transfer to a serving tureen or individual bowls and top with additional butter, if desired.