FISH CHOWDER


4 MEDIUM SIZED POTATOES ( DICED )
2 LG.CARROTS ( DICED )
2 CELERY STALKS ( SLICED THINLY )
1 ONION ( MINCED )
1 CAN OF WHOLE KERNAL CORN
1 CAN OF CHOPPED CLAMS
1/2 LB. OF HALIBUT OR COD
1/2 LB. OF PRAWNS
1 CAN EVAPORATED MILK OR PINT OF CREAM
1 CAN FISH OR CHICKEN STOCK
I/2 STICK OF BUTTER OR MARGARINE
PEPER,THYME AND DILL TO TASTE SAUTE THE ONION IN THE BUTTER TILL TENDER ( TRANSPARENT ) ADD TO A LG.POT OF WATER... ADD THE THYME,DILL AND PEPPER BRING IT TO A BOIL ADD THE CUT UP VEGTABLES AND COOK JUST UNTIL THE POTATOES ARE TENDER TO A FORK DEVEIN THE PRAWNS AND RINSE THEM CUT THE FISH INTO BITE SIZE PIECES AND ADD THE FISH AND PRAWNS MAKE A ROUGE OF FLOUR AND MELTED BUTTER,STIRING NOT TO BURN,WHEN IT HAS COOKED A COUPLE OF MINUTES, ADD SOME FISH STOCK POUR THE ROUGE INTO THE POT OF WATER AND ADD THE MILK OR CREAM, AND HEAT TO A JUST A BOIL CUT A FEW SCALLIONS ON TOP AND SERVE 6 TO 8 SERVINGS