Ingredients
- 3 stalks celery (finely chopped)
- 3 minut es
- 2 chunks
- 1 onion (finely chopped)
- 1 bay leaf
- 1 make it as rich as you like by stirring in either milk
- 2 cups fish stock
- 1 pound potatoes
- 1 cup milk
- 1 cup water (cold)
- 1 pound firm fleshed fish fillets (white)
- 2 tablespoons butter
- 1/2 teaspoon thyme (dried)
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.
