Fish Chowder

  • 2 tablespoons margarine or oil
  • 1 large onion, minced
  • 2 stalks celery, chopped
  • 2 cups tap water
  • 5 medium potatoes, peeled and chopped
  • 1 pound frozen fish fillets
  • 4 or 5 cups milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 cup cold water
  • 1/3 cup flour
  • a jar with a tight fitting lid

This soup is very good, and an excellent way to make a pound of fish go a long way. First get out a good sized soup pot. Melt the margarine in it and saute the onion and celery until they are tender. Add 2 cups of water and the potatoes. Cover and simmer for about 15 minutes. While the vegetables are simmering, cut the fish into chunks about an inch square. Add the fish to the potatoes. Cover and continue simmering for about 10 minutes. If the fish is room temperature, it will only take about 5 minutes. The fish will be opaque and flake easily when it is done. Next add the milk, salt and pepper. Heat gently while you do the next part.

In a pint sized jar, combine 1-cup cold tap water and 1/3-cup flour. Screw on the lid. Shake and shake the jar until the flour is dissolved in the water. Pour this mixture into the pot of hot soup. Stir it up and bring the whole thing to a slow boil. Boil and stir for a full minute, or until everything is nicely thickened. Serve hot with crackers and Waldorf Salad.

This is very similar to clam chowder, except it uses less expensive frozen fish fillets. If you liked, you could replace the fish with two 10 ounce cans of clams (undrained). This will cost about a dollar more, but it will be the best Clam Chowder you have ever had.

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