Quick Fish Chowder
3 tablespoons butter
1 cup finely diced onion
1/4 cup finely diced celery
Salt and pepper
3 to 5 cups seafood stock
1 can (10.75 ounces) cream of celery soup
1 can (10.75 ounces) cream of potato soup
2 cups heavy cream or half and half
1 1/2 pounds fish fillets, cut in chunks (whitefish, haddock, cod, or other white flakey fish)
3 to 4 cups cubed southern style hash brown potatoes, slightly thawed
In a non-stick kettle, cook onion and celery in butter for a few minutes until they start to get soft. Season with a little salt and pepper. Combine 3 cups of seafood stock with both cans of soup and 2 cups heavy cream or half and half. Bring to a boil, stirring often. Turn down to a simmer. Stir in potatoes and fish. Simmer about 5 minutes, stirring often until fish is cooked through. If chowder gets too thick, add more stock. Serve in bowls with chopped parsley on top. Great served with oyster crackers!
You can also use canned minced clams in place of the fish.