Down East Fish Chowder

• 1 lb. fish fillets (Mrs. Paul's, not breaded)
• 2 c. milk
• 1 c. cream (I use a can evaporated milk)
• 1 c. crushed saltines
• 1 medium onion, chopped
• 1/4 c. celery
• 1 can Swanson chicken broth
• 1 c. sliced raw carrots
• 1 c. diced raw potatoes
• 1 bay leaf
• 1/4 c. butter or oleo
• salt and pepper

1. Let fillets thaw.
2. Cut into bite size pieces.
3. Mix milk, cream and saltines; set aside.
4. Cook onion and celery until soft.
5. Cook carrots and potatoes also (nuke in microwave).
6. Add broth to vegetables.
7. Cover and cook 10 minutes.
8. Add fish, saltines and milk mixture; also add butter or oleo.
9. Bring to a boil.
10. Reduce heat and cover.
11. Simmer for 5 to 8 minutes, or until fish flakes. Salt and pepper.

fish, milk, cream, saltines, onion, celery, chicken broth, carrots, potatoes, bay leaf, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=959837 (may not work)