Fish Chowder - cooking recipe

Ingredients

2 to 3 lb. fish
8 medium potatoes
1 large carrot, chopped
2 large celery stems, chopped
1 onion, chopped fine
1 pt. light cream
1 pt. milk
butter to taste

Preparation

Steam fish until flaky.
Peel and dice potatoes.
Cook potatoes and carrot until soft (not mushy); use just enough water to cover potatoes.
Mash potatoes lightly (leave lumpy).
Do not mash carrot.
Add celery, onion, fish, cream, milk, butter and salt and pepper to taste; simmer over low heat approximately 45 minutes.
Do not boil.
Yields approximately 6 quarts.
Can be frozen.