Updated Wednesday, February 9th, 2005
Yield: Makes 8 servings.
Melt butter in a saucepan, and saute onions and celery. Add the chicken stock and potatoes, and simmer for 10 minutes. Add fish and seasonings. Whisk flour into clam juice, then add to soup. Stir in evaporated milk.
and get a free digital issue, plus 30% off in the Yankee Store