"Bluenose Chowder" - cooking recipe

Ingredients

1/3 c. butter
1/3 c. celery with leaves, chopped
3 c. onions
1/3 c. flour
1 can chicken broth
1 can evaporated milk
1 1/2 c. 1% milk
2 c. diced and partially cooked potatoes (4 to 5)
1/2 c. of the water the potatoes were cooked in
1 lb. fish, cut in bite-size pieces
1/4 tsp. nutmeg
dash of hot sauce
2 to 3 dashes of paprika
parsley
salt and pepper to taste

Preparation

Saute butter, celery with leaves and onions 5 minutes.
Add flour and stir until well blended.
Stir in chicken broth, evaporated milk and 1% milk.
Cook until bubbly.
Add potatoes and water.
Stir and cook a few minutes; add remaining ingredients. Stir and cook a few more minutes.
Add other seafood as desired. Heat until bubbly, stirring continuously.