New England Seafood Chowder

• 1 pound whitefish fillets, skin removed
• 2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
• 2 celery ribs, finely chopped
• 1 large onion, chopped
• 3 tablespoons all-purpose flour
• 1 can (12 ounces) evaporated milk
• 2 can (6-1/2 ounces each) minced clams, undrained
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 can (4 ounces) tiny shrimp, rinsed and drained
• 2 tablespoons butter
• 1 tablespoon diced pimientos
• 2 teaspoons salt
• 1/2 teaspoon pepper
• Minced fresh parsley

1. Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside.
2. Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
3. In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

whitefish, potatoes, celery, onion, allpurpose, milk, crabmeat, shrimp, butter, pimientos, salt, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/new-england-seafood-chowder/ (may not work)