Gran'S Fish Chowder - cooking recipe

Ingredients

3 1/2 to 4 lb. cleaned catfish, fins and tails removed
5 medium to large white potatoes, peeled and cubed fine
1 large onion, chopped fine
2 cans evaporated milk
1 block margarine
fresh milk
salt and pepper to taste

Preparation

In a large 6-quart pot, place fish and cover with water.
Boil until flaky.
Remove from fire and bone fish. Return boneless meat, potatoes, onion and margarine to pot and cook well done. Add canned milk and fresh milk to fill pot.
Season with salt and pepper.
Heat until very hot, but do not boil.
Serve with saltine crackers or soup crackers.
For thicker soup, mix 2/3 cup cornstarch with water and add to fish-vegetable mixture. Cook until thick, then add milk.