Fish Chowder

Fish Chowder

1/2 cup diced celery
1/3 cup diced onion
3 cups diced potatoes
1/2 carrot – grated
1 Tblsp. butter or margarine
2 quarts water
1 Tblsp. parsley leaves
1 lb. flounder, trout or bluefish (skinned)
salt and pepper
cornstarch, if desired
bacon, cooked and chopped

Combine all vegetables, parsley, butter and water. Simmer until vegetables are tender.

Cut fish into one-inch cubes, and add to simmering soup. Cook 3 minutes.

Thicken with a little cornstarch dissolved in water and salt and pepper to taste. Add chopped bacon.

Serves 4

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