Fish Chowder - cooking recipe

Ingredients

1 1/2 to 2 lbs. fresh or frozen Cod or Haddock Fillets
2 Leeks, sliced
3 Potatoes, peeled and sliced or cubed
2 Carrots, peeled and sliced
1 Cucumber, peeled, halved and sliced
1 can Cream of Celery Soup (10 oz. condensed)
1 qt. Milk
3 Tbsp. Butter or Margarine
2 c. Water
1 tsp. Salt

Preparation

Saute leeks, potatoes and carrots in the butter in a soup kettle for 5 minutes, until tender but not brown.
Cut the fish into bite-size pieces and place into the kettle.
Add the water and salt and bring to a boil.
Lower the heat, cover and simmer for 15 minutes.
Add the celery soup, cucumber and milk.
Heat just to boiling and serve.
Serves 6.