Cape Anne Chowder - cooking recipe

Ingredients

2 c. thinly sliced onions
2 Tbsp. butter
2 Tbsp. flour
2 c. water
2 c. diced potatoes
1 c. sliced celery
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. cod or haddock, skinned, boned and cut into pieces
1 (7 1/2 oz.) can crabmeat, drained and flaked
2 c. milk
10 oz. shredded sharp Cheddar cheese

Preparation

Cook fish and set aside.
Cook onions in butter until tender. Blend in flour. Stir in water, potatoes, celery and seasonings. Cover and simmer 20 to 25 minutes until potatoes are tender.
Add remaining ingredients. Stir until cheese is melted. Yields 6 to 8 servings.