Fish Chowder

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

Directions:
- 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.