Fish Chowder1/2 cup diced celery 1/3 cup diced onion 3 cups diced potatoes 1/2 carrot - grated 1 Tblsp. butter or margarine 2 quarts water 1 Tblsp. parsley leaves 1 lb. flounder, trout or bluefish ( skinned ) salt and pepper cornstarch, if desired bacon, cooked and chopped Combine all vegetables, parsley, butter and water. Simmer until vegetables are tender. Cut fish into one - inch cubes, and add to simmering soup. Cook 3 minutes. Thicken with a little cornstarch dissolved in water and salt and pepper to taste. Add chopped bacon. Serves 4 See more of Martha's recipes. ![]() | ![]() |