Gran'S Fish Chowder

1. 1

   In a large 6-quart pot, place fish and cover with water.

2. 2

   Boil until flaky.

3. 3

   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.

4. 4

   Season with salt and pepper.

5. 5

   Heat until very hot, but do not boil.

6. 6

   Serve with saltine crackers or soup crackers.

7. 7

   For thicker soup, mix 2/3 cup cornstarch with water and add to fish-vegetable mixture. Cook until thick, then add milk.

No additional tips available.