Fish ChowderContributed by Margie Gould Rath and Jack Goldberg
In a pot place all fresh and frozen vegetables. Add water to barely cover the vegetables. Lay fish on top.
Bring to a boil. Reduce heat, cover, and simmer until vegetables are cooked.
Add milk and cream. Season to taste.
- 1 lb. any white fleshed fish fillet
- 1 large potato, diced
- 1 large onion, diced
- frozen, mixed vegetables (if desired)
- 1 stalk celery, diced
- 1 large carrot, diced
- 1-2 qts. milk
- ½ pt. light cream