Fish Chowder

• 12 oz. frozen orange roughy
• 1 medium onion, chopped
• 1 c. chopped celery
• 4 Tbsp. butter
• 3 cans cream of potato soup
• 1 Tbsp. Worcestershire sauce
• 2 1/2 cans milk
• 1 tsp. parsley flakes (optional)
• 1 tsp. chopped chives
• salt and white pepper to taste
• 1/2 tsp. celery salt
• baby shrimp or imitation crab, about 1/2 lb. if desired

1. In heavy 3-quart saucepan, saute onion, celery, Worcestershire sauce, butter and celery salt over medium heat for about 5 minutes.
2. Place fish on top of sauteed vegetables.
3. Cover; lower heat and cook 10 minutes.
4. (Fish can be frozen.)
5. With fork, break up fish into pieces.
6. Add soup, milk, salt and white pepper to taste.
7. Add parsley and chives if desired.
8. Simmer slowly for 15 minutes.
9. Add shrimp or crab and heat until warm.
10. Serves 6 to 8.

onion, celery, butter, cream of potato soup, worcestershire sauce, milk, parsley flakes, chives, salt, celery salt, baby shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457038 (may not work)